3/4 cup pine nuts
2 tbsp. butter
1/2 lb. green beans, ends snapped, cut into 2" lengths
1/2 lb. wax beans, ends snapped, cut into 2" lengths
1 small shallot, diced fine
2 tbsp. lemon juice
1 tsp. grated lemon zest
2 tsp, chopped fresh thyme (or 1 tsp. dried)
Salt and freshly ground black pepper to taste

 

In a small, dry skillet, toast the pine nuts aver medium heat, shaking the pan occasionally, until the nuts are fragrant and lightly browned, about 5 minutes. Set aside.

In a large skillet, melt the butter over medium heal until it begins to brown and smell nutty. Be careful, if the butter cooks too long, it will burn; if it isn't cooked long enough, it will lack the deep flavor it needs. Add the beans and shallot, tossing to coat, and cook for 2 to 3 minutes. Add the lemon juice, cover the pan and cook for 4 to 5 minutes. Do not overcook.

Remove the pan from the heat. Toss in the grated lemon zest and thyme. Season with salt and pepper to taste, sprinkle with the toasted pine nuts, and serve.