Green Beans With Lime

• 2 lb. fresh green beans, trimmed
• 1/3 cup fresh Italian (flat-leaf) parsley
• 1 Tbsp. snipped fresh rosemary
• 2 tsp. finely shredded lime peel
• 1 Tbsp. fresh lime juice
• 1 clove garlic, minced (1/2 tsp.)
• 2 Tbsp. extra virgin olive oil
• 1/3 cup hazelnuts, toasted and chopped*
• Lime Wedges (optional)

1. 1. Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.
2. 2. In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.
3. 3. In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.
4. *Tip:To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
5. Nutrition Facts
6. Calories 103, Total Fat (g) 7, Saturated Fat (g) 1, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 299, Carbohydrate (g) 10, Total Sugar (g) 2, Fiber (g) 5, Protein (g) 3, Vitamin C (DV%) 33, Calcium (DV%) 5, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet

fresh green beans, fresh italian, rosemary, lime peel, lime juice, clove garlic, extra virgin olive oil, hazelnuts, lime wedges

Taken from www.epicurious.com/recipes/member/views/green-beans-with-lime-50003990 (may not work)