Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Another Yummy Thanksgiving recipe from last year's "Eating Well" magazine

2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice

Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Makes 8 servings 3/4 cup per serving