Roasted Green Beans with Toasted Hazelnuts and Shaved Pecorino
To make the dish more substantial, add 2 cans of rinsed and drained chickpeas to the green beans and divide the mixture between 2 baking sheets. Roast them together and then top with the nuts and cheese.
uncooked string beans
2½ pound(s), ends trimmed
⅓ cup(s), toasted, coarsely chopped
grated Pecorino cheese
1 oz, shaved with a vegetable peeler (about 1/4 cup)
1 medium, cut into wedges