Green Beans with Prosciutto, Pine Nuts and Meyer Lemon

MAKES 4 SERVINGS

1 pound string beans, trimmed

1 tablespoon pine nuts

1 teaspoon extra virgin olive oil, plus extra for drizzling

2 ounces prosciutto, cut into thin strips (see Note)

Zest and juice of 1/2 Meyer lemon (about 2 teaspoons each) (see Note)

Coarse sea salt

7 to 8 cranks freshly ground black pepper

In a deep pot, boil the string beans for 2 minutes. Drain and plunge into a bowl of ice water to stop cooking and maintain their color. After about 2 minutes, drain and pat dry.

Place pine nuts in a small, dry skillet over medium heat. Shake pan in a back-and-forth motion until pine nuts are golden and aromatic, about 1 to 2 minutes. Set aside.

In a large skillet, warm 1 teaspoon olive oil. Add prosciutto strips; cook for 30 to 60 seconds, or until just crisp. Add the string beans to the skillet and stir well. Add the lemon zest, lemon juice, salt and pepper; stir and heat through, 1 to 2 minutes.

Sprinkle with toasted pine nuts and additional lemon zest, and drizzle with a little extra virgin olive oil. Serve immediately.

Note: You can substitute pancetta or bacon for the prosciutto, if you prefer.

Note: Meyer lemons, which are available at Whole Foods and Trader Joe's, are sweeter and less acidic than regular lemons, but either works well.

Susan Russo

Nutrition facts per serving: 91 calories, 4 g fat, 1 g saturated fat, 10 mg cholesterol, 10 g carbohydrates, 6 g protein, 489 mg sodium, 4 g fiber