Susan from Food Blogga
1 pound string beans, trimmed
1 tablespoon pine nuts
1 teaspoon olive oil
2 ounces prosciutto, cut into thin strips*
the zest of ½ Meyer lemon (about 2 teaspoons)**
the juice of ½ Meyer lemon (1 ½-2 teaspoons)
coarse sea salt, to taste
7-8 cranks freshly ground black pepper
extra virgin olive oil, for drizzling
In a deep pot, boil the string beans for 2 minutes. Drain and plunge into a bowl of ice water to stop cooking and maintain their color. After about 2 minutes, drain and pat dry.
Place pine nuts in a small, dry skillet over medium heat. Shake pan in a back-and-forth motion until pine nuts are golden and aromatic, about 1-2 minutes. Set aside.
In a large skillet, warm 1 teaspoon olive oil. Add prosciutto strips; cook for 30-60 seconds, or until just crisp. Add the string beans to the skillet and stir well. Add the lemon zest, lemon juice, and salt and pepper; stir and heat through, 1-2 minutes. Sprinkle with toasted pine nuts and additional lemon zest, and drizzle with a little extra virgin olive oil. Serve immediately.
*You can substitute pancetta or bacon for the prosciutto, if you prefer.
**Meyer lemons, which are available at Whole Foods and Trader Joe's, are sweeter and less acidic than regular lemons, but either works well.