Pierce the bag of green beans and cook for 3 minutes on high. Set aside.

In a large skillet, heat over medium and add the pinenuts to the dry skillet. Stir and toast the pinenuts until they are golden brown. Be careful as they can burn quickly.

Remove the pinenuts immediately from the pan and place in a bowl as they will continue to cook and possibly burn. Set aside.

Add the olive oil to the same skillet over medium heat.

Add the minced garlic and stir to cook until the garlic is fragrant, but not brown. Be careful as the garlic may spit and splatter in the hot grease.

Add the green beans to the pan and stir fry over medium heat for approximately 2-3 minutes, tossing and stirring to coat the beans in the garlicy oil until the beans begin to brown on most sides.

Remove the skillet from heat and add the lemon juice, lemon zest, parmesan cheese, and toasted Pinenuts. Toss to combine.

Add a ½ teaspoon of salt and ¼ teaspoon of black pepper and toss again.

Taste a bean and add more salt and/or pepper until you reach your desired flavor.

Enjoy!