2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice and zest of 1/2 a lemon
2 tablespoons toasted pine nuts
Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes, add the shallot in the last 30 seconds of cooking time. Drain well and transfer to a large bowl.
Add the olive oil, lemon juice, zest and pine nuts and toss well. Season with salt and pepper.
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