Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 cup)
1. Bring a pot of water to boil. Add beans; cook 5 minutes. Drain well.
2. Heat olive oil in a skillet over medium-high heat. Add anchovy; cook 2 minutes. Add garlic; cook 1 minute. Stir in pine nuts, lemon rind, and lemon juice; remove from heat. Add beans and pepper; toss. Sprinkle with Parmesan cheese.