Green Beans with Pine Nuts & Gremolata

Bring a large pot of water to a boil over high heat. Set a bowl of ice water by the stove. Cook green beans until tender-crisp, 2 to 3 minutes. Drain, then transfer to the ice water. When chilled, drain again and pat dry.

Place parsley, garlic, lemon zest, 1/2 teaspoon salt and pepper on a cutting board and chop together until fine and well combined. Transfer the gremolata to a large bowl.

Heat oil in a large skillet over medium-high heat. Add the beans and the remaining 1/2 teaspoon salt and cook, turning with tongs, until heated through, 1 to 2 minutes. Remove from heat and toss with the gremolata. Transfer to a large serving dish and top with pine nuts.