Makes 4 to 6 servings
1 pound fresh green beans, rinsed and trimmed
2 teaspoons freshly squeezed lemon juice
2 teaspoons finely chopped Italian parsley
2 teaspoons grated lemon zest or more to taste
Good-quality extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Cook the beans in a large pot of boiling salted water until
crisp-tender and bright green, about 3 to 4 minutes. Drain in a colander.
Transfer the beans to a large bowl and toss with the lemon juice,
parsley, and lemon zest. Taste and season with salt and pepper and serve with a
fine drizzle of olive oil.
