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Green Beans with Lemon, Olive Oil & Parmesan Chees
Better health this spring

Makes four servings Prep time: 15 minutes 1 pound green beans, washed, ends removed 2 teaspoons extra virgin olive oil Coarse-grained salt and cracked black pepper, to taste 1-2 tablespoons of freshly squeezed lemon juice 1 ounce parmesan cheese curls 2 tablespoons toasted pistachios, roughly chopped

Bring eight cups of salted water to boil. Place green beans in pot and cook to your desired degree of doneness. Strain water off green beans and place them back in pot. Drizzle olive oil over beans and stir to coat. Season with salt and cracked pepper, stir once more. Taste and adjust seasonings. Gradually add lemon juice to taste. Adjust seasonings. Divide beans among serving plates. Garnish with cheese curls. Serve about 3-5 long cheese curls per guest. Divide pistachios equally among salad plates; serve immediately. Tip: Toast pistachios for deeper flavor place in a 350-degree oven or dry skillet over medium heat. Toast for 5-10 minutes, until they brown, but do not overcook. They will continue to cook when removed from the oven.