Heat 2 tablespoons of the olive oil in a large nonstick sauté pan set on high heat until it begins to sizzle, about 2 minutes. Add the green beans and cook for 2 minutes. Stir in ¼ teaspoon of the salt, the pepper and parsley and cook for 1 minute. Transfer the cooked beans to a dish.
Add the remaining olive oil to the same pan and cook over medium heat for 1 minutes. Add the garlic and almonds and cook for 2-3 minutes, until the garlic and almonds start to brown.
Return the cooked green beans to the pan, add the remaining salt and cook for 5 minutes, tossing until well mixed. Remove from the heat, add the Parmigiano Reggiano cheese, toss well and serve immediately.
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