Wash & trim green beans
Boil in very generously salted water until bright green and tender but still crunchy ~4-5 mins, then blanch in ice water & pat dry
Chop pistachios, scallions, parsley and/or mint
For vinaigrette, juice 2 lemons, zest 1 lemon, grate 1 clove garlic, salt/pepper, & drizzle olive oil while whisking
Grate about ⅓ cup Parmesan cheese
Toss everything together & taste for seasonings - serve cold with extra cheese and nuts/herbs for garnish
Can be made ahead for entertaining or meal-prep and keeps in the fridge for 2-3 days without getting soggy
