2 pounds fresh green beans, trimmed
1/3 cup fresh Italian (flat-leaf) parsley
1 tablespoon snipped fresh rosemary
2 teaspoons finely shredded lime peel
1 tablespoon fresh lime juice
1 clove garlic, minced (1/2 tsp.)
2 tablespoons extra virgin olive oil
1/3 cup hazelnuts, toasted and chopped*
Lime Wedges (optional)
Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.
In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.
To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
Per Serving: cal. (kcal) 103, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 3, vit. A (IU) 923.21, vit. C (mg) 19.49, Thiamin (mg) 0.12, Riboflavin (mg) 0.12, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 299, Potassium (mg) 275, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet