Diana Henry's green beans topped with crunchy breadcrumbs work brilliantly with many pasta dishes.
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Put the bread pieces in a food processor and use the pulse button to process until you have coarse breadcrumbs (some bigger pieces are good in the mixture).
Heat 1 tbsp oil in a large frying pan until hot, then add the breadcrumbs and fry until golden, tossing them around. Add the lemon zest and cook for another couple of minutes. Scrape the breadcrumbs into a bowl. Heat the remaining 1 tbsp oil in the pan, add the garlic and fry until pale gold. Tip into the bowl of breadcrumbs, stir in the parsley and season.
Cook the beans – I steam them for about 3 minutes – until al dente. Pat them dry with a clean tea towel (the olive oil and lemon will cling more easily if they’re dry), then put them in a serving bowl. Add the lemon juice, season and drizzle over a little extra virgin olive oil. Toss the beans in the dressing, transfer to a serving platter and scatter the garlic breadcrumbs over the top before serving.
Typical values per serving when made using specific products in recipe
Energy | 730kJ/ 175kcals |
|---|---|
Fat | 8g |
Saturated Fat | 1.2g |
Carbohydrates | 19g |
Sugars | 4g |
Fibre | 4.3g |
Protein | 4.9g |
Salt | 0.5g |
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