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This is a quick, nutty green-bean dish that adds colour to the plate. Use pecans or almonds instead of pistachios if desired, although the green on green looks very attractive.

Servings: 8


1 pound (500 grams) green beans, topped and tailed

2 tablespoons butter

1/2 cup pistachios, skins removed

Salt and freshly ground pepper

1 tablespoon lemon juice


Place green beans in a large pot of boiling water and boil 3 minutes or until crisply tender. Drain and refresh with cold water.

Heat butter in a skillet over medium high heat. Add pistachios and sauté for 1 minute or until heated. Add beans and sauté until heated through. Season with salt and pepper and sprinkle with lemon juice.

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