Italian Green Beans

TOAST THE ALMONDS:

1. Preheat the oven to 400°. Lay 3 tablespoons sliced almonds on a baking sheet in a single layer.  Bake for 5-7 minutes until lightly browned and fragrant.  (I start watching the almonds at the 5-minute point to ensure they don't burn).

TO SERVE ITALIAN GREEN BEANS HOT:

1. Bring a medium saucepan of water to a boil. Add 1 tablespoon kosher salt followed by 1 pound green beans. Cook the beans until they are crisp tender, about 4-5 minutes. Then, fish out a bean with a pair of tongs and taste for doneness. If they need more time, let them cook for 30- seconds to a minute longer and test them again.
2. Drain the beans well and let them steam dry for a minute or two.
3. Add the pesto 1-2 spoonfuls at a time and use the tongs to toss the beans in the pesto until well coated. Add more pesto if desired, but it should just coat the beans and not be too gloopy. 
4. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.  Serve.

FOR CHILLED/ROOM TEMPERATURE BEANS:

1. Fill a large bowl with enough ice and water to cover the beans and set aside.
2. Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, checking for doneness at about the 4-5 minute mark.
3. Use a spider or slotted spoon to transfer the beans to the ice water to shock them and stop the cooking process.  When the beans are cold, drain the water and pat them dry with paper towels.  
4. Add the pesto to the beans. Use tongs to toss the beans in the pesto until well coated.
5. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.