Instructions: Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.

(Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute.

Mix in parsley. Season with salt and pepper. Transfer to bowl.

Makes 8 servings.

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