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Roasted Green Beans with Lemon, Pine Nuts & Parmesan
  • ⅓ cup pine nuts
  • 2 pounds fresh green beans, stem ends trimmed
  • ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a medium clove should yield 4 slices)
  • 6 tablespoons extra virgin olive oil
  • 1½ tablespoons lemon zest
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sugar
  • 1½ tablespoons freshly squeezed lemon juice
  • 6 tablespoons coarsely shredded Parmigiano-Reggiano
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