Beans with Lemon and Pistachio Nuts
Ideal as an accompaniment for that special occasion where time is short but results still matter. For example serve with pan fried steak, baby new potatoes and oven roasted vine tomatoes for an elegant dinner for friends.
250g French beans, halved lengthways
50g pistachio nuts
2 tbsp olive oil (25g)
Zest and juice of ½ a lemon
Salt and freshly ground black pepper
Cook the beans in boiling, salted water for 3-4 minutes. Drain.
Remove the pistachio nuts from the shells and roughly chop. Heat the oil in a pan and fry the nuts and lemon zest for 1-2 minutes.
Add the lemon juice and the beans and toss well to coat. Season to taste.