Ingredients
⅓cuppine nuts
2lbsfresh green beans,stem ends trimmed
10clovesgarlic,peeled and thinly sliced lengthwise
6tbspextra virgin olive oil
1½tbsplemon zest
1½tspkosher salt
½tspground black pepper
¼tspsugar
1½tbsplemon juice,freshly squeezed
6tbspparmigiano reggiano,coarsely grated
Preparation
Set an oven rack in the middle position and preheat the oven to 450 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts until golden. Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.
Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting for 10 more minutes until the beans are tender throughout. The beans should be fully cooked, with some lightly browned but not shriveled.
Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary.
Transfer to a serving platter and serve hot or room temperature.
