This recipe is based on a delightful recipe from the Australian Women's Weekly series of cookbooks. I have been making this for my family for the past 15 years and it always goes over really well! This side dish can be served warm or cold and holds up nicely for serving the next day. —Sunchowder
In a medium saute pan, melt the 2 oz of butter and add in the pine nuts and minced garlic. Saute until the pine nuts turn a soft golden brown. Remove from the pan and place the nuts and garlic in a working bowl on your counter.
Using the same pan with leftover butter, add either your canola oil or your olive oil, stir in the onion and cook until translucent.
Add the fresh green beans, tomatoes and lemon zest and cook for about 8 to 10 minutes until the beans are just tender. Add in your pine nuts and garlic and stir to combine.