Green Beans with Lemon, Rosemary and Pistachios
- 1 1/2 pounds small slender green beans, ends trimmed
- 4 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated lemon peel (or more, to taste!)
- 2 teaspoons minced fresh rosemary
- 1/4 cup chopped natural pistachios
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon fresh lemon juice
- fresh rosemary sprigs
Cook green beans in a large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well, and tip into bowl of cold water and ice cubes, to stop the cooking and cool them quickly. This helps the beans keep their intense green color. Then drain them again, and let them stand at room temperature (for up to three hours).
Heat oil in heavy large skillet over medium-high heat. Add garlic, lemon peel and rosemary and saute until fragrant, about 1 minute. Add pistachios, orange juice and green beans. Toss until the juice reduces and the sauce clings to the beans - about three minutes. Sprinkle with lemon juice. Season to taste with salt and pepper. Transfer beans to large shallow bowl. Garnish with rosemary sprigs and serve.
