Sizzled Green Beans With Crispy Prosciutto And Pine Nuts

• 2 lbs green beans, trimmed
• 2 1/2 teaspoons extra virgin olive oil, divided
• 2 ounces thinly sliced prosciutto, cut into ribbons
• 4 garlic cloves, minced
• 2 teaspoons minced fresh sage
• 1/4 teaspoon salt, divided
• fresh ground pepper
• 1/4 cup toasted pine nuts (see Tip)
• 1 1/2 teaspoons freshly grated lemon zest
• 1 teaspoon lemon juice

1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
3. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
4. Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

green beans, extra virgin olive oil, garlic, fresh sage, salt, fresh ground pepper, nuts, freshly grated lemon zest, lemon juice

Taken from www.food.com/recipe/sizzled-green-beans-with-crispy-prosciutto-and-pine-nuts-385354 (may not work)