Green Beans with Pecans, Lemons and Parsley
(Chris - maymaiden)

2 pounds grean beans trimmed halved crosswise
5 tbs. butter
3/4 cup chopped pecans
4 tsp. minced lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry (can be prepared 1 day ahead. Cover and refrigerate).

Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, abut 3 minutes. Add beans; toss to heat through about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Serves 8