Green Beans with Lemon and Pine Nuts

Serves 4-6.

1 lb green beans, trimmed

1/4 cup pine nuts (slivered almonds also work)

1 ½ tablespoons butter

1 tablespoon oil

Salt and pepper

1 lemon, zested and juiced

Blanch green beans in boiling, salted water for about 3 minutes, until tender but still quite crisp and green. Remove from hot water and submerge in ice water to stop cooking.

Toast nuts in a sauté pan until fragrant and beginning to turn a golden brown color in some spots. Set aside.

In same sauté pan, heat butter and oil over medium heat. When butter and oil are hot, add blanched green beans. Season with salt and pepper. Saute for a few minutes until warmed through and until beans are desired doneness. Add lemon zest and juice of about ½ of the lemon, or more to taste. Add toasted nuts and mix well.