Ingredients

• 1 pound green beans, stem ends trimmed
• 2 teaspoons extra-virgin olive oil
• 2 tablespoons chopped peeled hazelnuts or walnuts
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste

Directions

1. Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
2. Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.