Ingredients:

• ⅓ cup pine nuts
• 2 pounds fresh green beans (ends trimmed)
• ¼ cup thinly sliced garlic (7-10 cloves, about 4 slices per medium clove)
• 6 tablespoons extra virgin olive oil
• 1½ tablespoons lemon zest
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sugar
• 1½ tablespoons fresh lemon juice
• 6 tablespoons coarsely shredded Parmigiano-Reggiano

Instructions:

1. Preheat Oven:
   • Preheat the oven to 450°F and set the rack in the middle.
   • Line a rimmed baking sheet with heavy-duty aluminum foil.
2. Toast Pine Nuts:
   • In a small, dry skillet over medium heat, toast the pine nuts until golden, stirring frequently. Watch closely to prevent burning.
   • Once toasted, transfer the pine nuts to a small bowl (they will continue cooking in the pan if left inside). Set aside.
3. Prepare Green Beans:
   • In a large bowl, combine the green beans, sliced garlic, olive oil, 1 tablespoon lemon zest, kosher salt, pepper, and sugar.
   • Toss well to coat the beans evenly.
   • Scrape the bowl with a rubber spatula to ensure no seasoning is left behind, then transfer everything to the prepared baking sheet.
4. Roast the Green Beans:
   • Roast the green beans and garlic for 15 minutes.
   • Stir with a spatula to ensure even cooking.
   • Continue roasting for another 10 minutes, or until the beans are tender and lightly browned but not shriveled.
5. Finish and Season:
   • Once the beans are done, add the lemon juice, remaining ½ tablespoon of lemon zest, Parmigiano-Reggiano, and toasted pine nuts.
   • Toss to combine and taste. Adjust the seasoning with salt, pepper, or more lemon juice if needed.
6. Serve:
   • Serve immediately, either hot or at room temperature.

Make-Ahead Instructions:

Nutrition