Instructions: This side dish may easily be made ahead of time; be sure to rinse the cooked beans under cold water to stop the cooking, preventing the beans from becoming soggy and pallid.

1 pound green beans, ends trimmed
Salt to taste
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
3 to 4 tablespoons (about 1 ounce) freshly grated pecorino di fossa or other pecorino cheese
Freshly ground black pepper to taste

Bring a large saucepan of water to a boil. Add the beans and salt to taste and cook until the beans are bright green and barely tender yet firm to the bite, 4 to 5 minutes. Drain the beans and pat dry. (May rinse the beans under cold water, wrap in a clean towel and set aside at room temperature for up to 3 hours.)

Just before serving, in a large pan over medium heat, heat the oil with the garlic and parsley just until warmed, about 3 minutes. Add the beans and cook, tossing gently, just until warmed through, about 2 minutes. Remove the pan from the heat. Add the cheese and pepper to taste and toss again. Serve immediately.

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