Ingredients
Scale
- 12 oz fresh green beans, trimmed
- ¼ cup basil pesto, fresh or jarred
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup parmigiano reggiano, grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Bring a large pot of water to a boil and salt the water. Add the trimmed green beans and cook for 6-8 minutes until tender but not mushy. Drain.
- In a large skillet over low heat, add 1 tablespoon of olive oil. Add 2 cloves of minced garlic and cook for 60 seconds, just until fragrant. Stir in a ¼ cup of pesto.
- Add the drained green beans to the skillet and turn off the heat. Add in 2 tablespoons of lemon juice and ½ teaspoon lemon zest and toss to coat.
- Sprinkle in a ¼ cup of grated parmigiano reggiano and toss again.
- Serve warm!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Stovetop