Roasted Potatoes and Green Beans with Parmesan and Pine Nuts

Adapted from Once Upon a Chef
Serves 4-6

1/4 cup pine nuts
1 pound small new potatoes
1 pound french green beans, stem ends trimmed
3 cloves garlic, peeled and thinly sliced lengthwise
3 tablespoons extra-virgin olive oil
the zest from 2 lemons
1/4-1/2 teaspoon red pepper flakes
1/4 cup grated parmesan or romano cheese
sea salt, freshly ground black pepper, and lemon juice, to taste

Directions

Set oven rack in middle position and preheat oven to 400°F. Place potatoes on roasting pan with 1 tablespoon olive oil, salt, and pepper. Cook for 20 minutes.

In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.

Put the green beans in a large bowl. Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

Place green bean mixture on pan with potatoes. Roast an additional 10-15 minutes until potatoes and green beans are cooked through and slightly browned in areas.

Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature.