1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces
¼ cup pine nuts
2 tablespoons finely chopped fresh flat-leaf parsley
1½ teaspoons finely grated fresh lemon zest
2 teaspoons extra-virgin olive oil
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.