Tuesday, August 21, 2012

Romano Beans with Pecans, Parmesan and Garlic

This recipe is adapted from Ina Garten's Green Beans Gremolata Recipe: 

1 pound Romano or other green beans, trimmed and cut in half
¼ cup toasted pecans
2 tsp. minced garlic (2 cloves)
3 Tbsp. freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add green beans and cook 2 to 3 minutes, until tender but still crisp. Drain beans in a colander.

Combine pecans, garlic and Parmesan. Toss with beans and serve. 

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