Trio of beans
SERVES 8 PREP + COOK TIME 15 MINUTES
500g frozen broad beans
500g green beans
500g yellow beans
1 lemon
½ cup (80g) pine nuts, toasted
2 tablespoons extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
1 Blanch frozen broad beans in a medium saucepan of boiling water for 1 minute; drain. Peel beige skins from broad beans; discard skins.
2 Cook green and yellow beans in a saucepan of boiling salted water for 2 minutes; drain.
Meanwhile, remove rind from lemon with a zester (or, peel rind thinly
