A tasty agrodolce (sweet and sour) side or main dish, if you are a vegetarian. Suitable to accompany a grilled meat, fish, or seafood. The mint enriches the green beans, it makes it particularly appetizing and fragrant. Toasted pine nuts give a firm and crispy tone to this dish. An outstanding recipe to make for a special occasion or holidays! Chef Alba
Boil the fresh green beans in plenty of salted water until tender, about 5-8 minutes. Do not overcook. If you are not sure how long to cook the green beans, taste one after 5 minutes, then decide if you need to cook them a little longer.
Once the green beans are cooked, strain. Rinse them with ice cold water so that the beans will retain their vibrant color and keep their crispness. Strain again.
In a medium skillet add the oil. When the oil is hot, add the onion. Cook the onion on medium heat until soft and golden, about 15-18 minutes.
When the onion is cooked, add the pine nuts, salt and pepper, and lemon zest. Cook for 1-2 minutes until fragrant. Add the cooked green beans to the onion mixture and mix while warming it through. Remove from the heat. Add fresh chopped mint and fold gently again. Drizzle extra olive oil on top and serve warm.