Ingredients

4 tablespoons olive oil

1 pound green beans, ends trimmed and parboiled for 3 minutes

1/2 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons chopped fresh Italian parsley

5 garlic cloves, thickly sliced

1/2 cup blanched, slivered almonds

1 tablespoon freshly grated Parmigiano Reggiano Cheese

Fagiolini Verdi Con Le Mandorle

Serves 4

Heat 2 tablespoons of the olive oli in a large nonstick saute pan set on high heat until it begins to sizzle, about 2 minutes. Add the green beans and cook for 2 minutes. Stir in 1/4 teaspoon of the salt, the pepper and parsley and cook for 1 minutes. Transfer the cooked beans to a dish.

Add the remaining olive oil to the same pan and cook over medium heat for 1 minute. Add the garlic and almonds and cook for 2-3 minutes, until the garlic and almonds start to brown.

Return the cooked green beans to the pan, add the remaining salt and cook for 5 minutes, tossing until well mixed. Remove from the heat, add the Parmigiano Reggiano cheese, toss well and serve immediately.

Cook's Tip:

If you would prefer not to parboil the green beans, they can be steamed for 4 minutes instead. This method can be used with all the green bean recipes in the book.