- 3/4 pound green and/or wax beans, trimmed
- 1 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 2 tablespoons chopped walnuts
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley leaves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon freshly grated lemon zest
- Bring a large saucepan two-thirds full of salted water to a boil over high heat. Add beans and simmer 5 minutes, or until crisp-tender. Drain beans.
- In a large skillet heat butter and oil over moderate heat until foam subsides and cook walnuts, stirring occasionally, until golden. Stir in garlic and cook, stirring, 1 minute. Stir in beans, parsley, lemon juice, zest, and salt to taste and heat through.