Green Beans with Toasted Hazelnut-Lemon Butter

From Katherine's Kitchen

• 1 1/2 TB butter substitute, softened (such as Earth's Balance Buttery Spread)
• 3 TB finely chopped hazelnuts, toasted
• 1/12 tsp lemon zest
• 2 1/4 tsp salt
• 8 cups water
• 1 1/2 lbs grean beans, trimmed

Combine butter substitute, hazelnuts, lemon zest and 1/2 tsp salt in a small bowl.  Stir to blend.

Add remaining salt to water and bring to a boil.  Add green beans and cook about 3 minutes until bright green.  Drain.  Return to pan and add butter mixture.  Cook about 2-3 minutes more until butter melts.  Toss  gently, and serve.

(adapted from Cooking Light Magazine)

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