Ingredients

serves 4

　　1/3 cup hazelnuts, toasted to remove skins (see page 346), coarsely chopped

　　1 1/4 pounds green beans, stem ends trimmed

　　Coarse salt and ground pepper

　　1 tablespoon unsalted butter

　　

Step 1

In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl to cool.

　　

Step 2

Cook beans in a pot of boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 129

　　

Step 5

Fat: 8.8g (2.3g Saturated Fat)

　　

Step 6

Protein: 4g

　　

Step 7

Carbohydrates: 11.7g

　　

Step 8

Fiber: 5.7g

　　Everyday Food: Light