Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

1 pound green beans, trimmed
1 1/4 teaspoons extra-virgin olive oil, divided
1 ounce thinly sliced prosciutto, cut into ribbons
2 cloves garlic, minced
1 teaspoon minced fresh sage
1/8 teaspoon salt
Freshly ground pepper to taste
1/8 cup toasted pine nuts (see Tip)
1 1/4 teaspoons freshly grated lemon zest
1/2 teaspoon lemon juice

Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

Heat 1/4 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

Wipe out the pan; heat the remaining 1 teaspoon oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto.

Season with lemon juice, salt & pepper to taste.

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-
low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 2 days.

Courtesy of EatingWell.com