1 lb. green beans
1/3 c. chopped walnuts
2 tbsp unsalted butter
1/4 c. grated Parmesan cheese
salt and pepper
Top and tail beans. Cook, uncovered, in boiling water, just until tender-crisp, about 8 minutes. Drain and set aside.
Heat butter in skillet. Add walnuts and beans, stirring to heat through, 2 to 4 minutes.
Sprinkle with Parmesan and season with salt and pepper. Serve immediately.