1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces

1/4 cup pine nuts, toasted

2 tablespoons finely chopped fresh flat-leaf parsley

1 1/2 teaspoons finely grated fresh lemon zest

4 teaspoons extra-virgin olive oil


Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.