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Green Beans with Lemon, Rosemary and Pistachios
- Active Time 15m
- Total Time 15m
Makes 8 servings
Cooking.com Tip: For optimum taste, choose only the finest natural pistachios. Bazzini's uses only the largest California pistachios that are roasted in small batches to ensure the best flavor.
- 1 1/2 pounds small slender green beans, ends trimmed
- 4 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon grated lemon peel
- 2 teaspoons minced fresh rosemary
- 1/4 cup chopped natural pistachios
- 1/4 cup canned reduced-sodium chicken broth
- 1 teaspoon fresh lemon juice
- Fresh rosemary sprigs
Cook green beans in large pot of boiling salted water until just
crisp-tender, about 4 minutes. Drain very well. (Can be made
3 hours ahead. Let stand at room temperature.)
Heat oil in heavy large skillet over medium-high heat. Add garlic,
lemon peel and rosemary and sauté until fragrant, about 1 minute.
Add pistachios, broth and green beans. Toss until broth reduces and
sauce clings to beans, about 3 minutes. Sprinkle with lemon juice.
Season to taste with salt and pepper. Transfer beans to
large shallow bowl. Garnish with rosemary sprigs and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
113 calories; 9g total fat; 0mg cholesterol; 11mg sodium; 8g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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