Ingredients

Instructions

  1. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
  2. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
  3. Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
  4. Add beans; toss to heat through, about 5 minutes.
  5. Mix in lemon zest; cook 1 minute.
  6. Mix in parsley. Season with salt and pepper. Transfer to bowl.