Lemon-Almond Green Beans

 

Pasta Rock 

8 ounces green beans, trimmed

¼ cup blanched whole               almonds, coarsely chopped

3 TBS Carmalized Garlic EVOO

1 large shallot, minced

1 tablespoon fresh parsley  

   leaves, thinly sliced

1 Lemon

 

 

 

 

 

 

 

1. Bring a large pot of water to a rolling boil and add the pasta rock for 1 minute, then take it out. Fill a

    large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but     still firm, about 2 minutes. Drain and transfer to the ice water.

2. When cool, drain again. Pat dry with paper towels until completely dry.

3. Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just         cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from     the heat and stir in the shallot. It will cook in the residual heat.

4. Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans         and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about       7 minutes.

5. Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the     beans, then cut the lemon into wedges for serving. Season with pepper and serve.

Share on Facebook
Share on Twitter
Please reload

Featured Products

No product

Applewood Smoked Sea Salt

$10.95Price
Categories
Suggested Recipes

November 22, 2019

November 22, 2019

November 22, 2019

November 20, 2019

November 8, 2019

November 5, 2019

Please reload

Search By Tags