Wash and trim green beans
Boil in salted water until bright green and tender, about 5 minutes
Chop pistachios, parsley, and scallions
For the vinaigrette, juice 2 lemons, zest 1 lemon, grate 1 garlic clove, season with salt and pepper, and whisk in olive oil
Grate about ⅓ cup of Parmesan cheese
Toss everything with the cooked green beans and adjust seasonings to taste
Chill in the fridge until ready to serve