Ingredients

The following ingredients have 6 Servings
  • 1 pounds green beans (haricot vert*, trimmed)
  • 2 ounces prosciutto (roughly chopped)
  • 2 teaspoons olive oil (divided)
  • 1 shallot (minced)
  • 1/4 cup pistachio halves (toasted in a dry skillet)
  • 2 tablespoons minced flat-leaf parsley
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon ground pepper

Instruction

  • Bring a large saucepan of salted water to a boil. Add the green beans and cook until tender-crisp, 1 to 2 minutes. Drain and immediately transfer the beans to a bowl of ice water until cool. Drain the beans again and set aside.
  • Place the prosciutto in a large nonstick skillet set over medium-high heat. Cook until the prosciutto is starting to crisp, stirring occasionally, 4 to 5 minutes. Transfer to a piece of paper towel.
  • Heat 1 teaspoon olive oil in the skillet, then add the shallot. Cook, stirring occasionally, until the shallot is browned and tender, 2 to 3 minutes.
  •  Add the green beans, remaining 1 teaspoon olive oil, pistachios, parsley, thyme and pepper to the shallots. Cook for about 1 minute to heat the green beans. Toss with the prosciutto. Serve.