Thursday, November 20, 2003

A day ahead: Cook carrots and green beans; wrap and refrigerate. A few hours ahead, grate lemon peel, wrap and refrigerate.

• Salt and freshly ground black pepper
  
• 2 pounds green beans, trimmed and halved
  
• 1 pound large carrots, peeled and cut into 1/4-inch diagonal slices or 1 bag (16 ounces) baby carrots
  
• 1 tablespoon extra-virgin olive oil
  
• 2 or 3 tablespoons prepared pesto
  
• Grated zest of 1 medium lemon

In large deep skillet or Dutch oven, bring 1 inch water to a boil over high heat. Add big pinch of salt and beans and carrots. Cover and return to boil. Uncover and cook, stirring occasionally, until tender, about 8 minutes. Drain in colander. If not serving soon, cool in a bowl of ice water and drain again. Transfer to zip-top bag or container and refrigerate up to one day.

If serving right away: Place hot vegetables in warmed serving dish. Toss with olive oil, pesto and lemon peel and season to taste with salt and pepper.

To reheat: Place vegetables, 2 tablespoons water and olive oil in large deep skillet or Dutch oven over high heat. Cover and cook, stirring occasionally, until heated through, 5 to 7 minutes. Take off heat, stir in pesto and lemon peel and season to taste with salt and pepper. Serve.

Makes 8 to 10 servings.

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