"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Green Beans with Pecorino and Pine Nuts Recipe

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This recipe for Roasted Green Beans with Pecorino and Pine Nuts, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cooks Country

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds green beans, trimmed
5 1/2 Tbsp. extra-virgin olive oil
3/4 tsp. sugar
Kosher salt and pepper
2 garlic cloves, minced
1 tsp. grated lemon zest
4 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbsp. chopped fresh basil
1 1/2 oz. Pecorino Romano cheese, shredded (1/2 cup)
1/4 C. pine nuts, toasted

Directions:
Directions:
Adjust oven rack to lowest position and heat oven to 475 degrees. Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting. Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture. Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve. Serves 4-6.

 

 

 

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