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Green Beans with Lemon, Rosemary and Pistachios

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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 8 servings 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
Green Beans with Lemon, Rosemary and Pistachios Recipe at
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 created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tradition on the Side: Green Beans
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 113
Sodium: 11mg
Fiber: 3g
Carbohydrates, Total: 8g
Protein: 3g
% Cal. from Fat: 72%
Fat. Total: 9g
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