Servings: four to six.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Doubled this recipe for 9 people and it was all gone when I went for more. What a great mouthful of flavors. Also looks great when served as the recipe suggests - I used a shallow, crackled glass salad bowl that was only a few inches deep. Separate the lemon zest strands with a fork before tossing them in to avoid lumps.
Excellent. I used a mix of green and yellow beans. Cheddar cheese instead of Parmesan and pumpkin seeds instead of pine nuts. Very tasty.
These are absolutely amazing. I didn't use pine nuts and it is delish without. I would reduce the salt by 1/2 next time and the cooking time by about 5 min. Easter dinner better come soon or I'm gonna eat the whole thing myself.
Delicious recipe! Roasting the beans just makes their flavor pop, and the garlic, oh my the garlic. Throw an extra few cloves in there and eat them on their own. Yum.I've lost half of the beans and garlic to nibbling after they come out of the oven before I could get the dish finished! Didn't need quite as much olive oil, and would definitely increase the amount green beans, but overall just a fool proof crowd pleaser.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?