1tablespoonwalnut or olive oil,
1/2cupcoarsely chopped walnuts,
2tablespoonschopped Italian flat leaf parsley,
1Wash green beans and trim ends.
2Bring 2 quarts salted water to boil in a 3-quart pot. Add green beans and cook 3 to 5 minutes or until crisp-tender. Pour into a colander to drain.
3Meanwhile, melt butter in a large skillet over medium heat. Add oil. Toast walnuts in butter and oil 2 minutes, stirring often.
4Add green beans and parsley; toss to coat. Serve while hot.
No Nutritional Information Available