Makes 6 to 8 servings
1 cup walnuts↜
2 pounds fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter↜
2 tablespoons walnut oil or canola oil↜
2 tablespoons minced fresh parsley↜
Salt and freshly ground black pepper, to taste
Preheat the oven to 350°F.
Spread the walnuts on a rimmed baking sheet and toast for 5 to 8
minutes until lightly browned and fragrant. Watch carefully so the nuts don’t
burn. Remove from baking sheet into a bowl, let cool, and coarsely chop.
Cook the beans in a large pot of boiling salted water until just
tender, about 3 to 4 minutes. Drain and rinse with cold water. Drain well.
(This step can be done up to 6 hours ahead of time and the beans held at room
temperature.)
Melt the butter with the oil in a large, heavy skillet over
medium-high heat. Add the beans and toss until coated and heated through, about
4 to 5 minutes. Season to taste with salt and pepper. Add the walnuts and
parsley and toss. Transfer to a serving bowl and serve immediately.
