Wax Beans with Anchovy, Pine Nuts, and Parmesan

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Photo: Jennifer Causey; Styling: Claire Spollen
Yield:
Serves 4 (serving size: 1 cup)
Christine Burns Rudalevige
July 2015
RECIPE BY Cooking Light

Ingredients

  • 1 pound yellow wax beans, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 anchovy, chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons pine nuts
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1 ounce grated Parmesan cheese

Nutritional Information

  • Calories 132
  • Fat 8.9g
  • Satfat 2g
  • Sodium 194mg

How to Make It

Step 1

Bring a pot of water to boil. Add beans; cook 5 minutes. Drain well.

Step 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.

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