1. Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.
2. Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.
|Chopped Peeled Hazelnuts Or Walnuts||2 Tbsp|
|Extra-virgin Olive Oil||2 Tsp|
|Green Beans Stem Ends Trimmed||1 Pound|
|Freshly Ground Pepper||To Taste|
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