1 pound green beans, trimmed and cut into 2-inch pieces
1 (9-ounce) package refrigerated linguine
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chopped walnuts
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
3/4 teaspoon salt
Cook green beans in a Dutch oven in boiling water to cover 1 minute or until crisp-tender. Add pasta, and cook 4 more minutes. Drain and rinse with cold water. Set aside.
Melt butter with oil in a large skillet over medium heat; add walnuts, and cook, stirring occasionally, 5 minutes or until golden. Add garlic, and saute 1 minute. Add parsley and next 3 ingredients, stirring until thoroughly heated.
Pour sauce over linguine mixture, tossing to coat. Serve immediately.
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