Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)

Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.

The classic combination of green beans and hazelnuts is as healthful as it is tasty. Variations of this dish can be found throughout Italy during the appropriate season. Hazelnuts are one of the oldest cultivated crops in Europe; records of them being traded from the ports of Genoa go back to the 11th century. Currently, Turkey and Italy produce the majority of the world’s hazelnuts.

  • Prep time
    5 min
  • Cook time
    15 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 160

  • Total Fat 12g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 13g
    • Dietary Fiber 6g
    • Total Sugars 3g
  • Protein 4g
  • Potassium 350mg
  • Phosphorus 85mg

Choices/Exchanges: 2 Vegetable, 2 1/2 Fat



  • haricots verts (green beans), stem ends trimmed
    1 1/2 lbs
  • extra virgin olive oil, divided
    2 tbsp
  • yellow onion, diced
  • unrefined sea salt, divided
    1/2 tsp
  • freshly ground black pepper
    1/8 tsp
  • hazelnuts, blanched
    1/3 cup


  1. Preheat oven to 375°F.

  2. Bring a pot of water to a boil. Add haricots verts. Reduce heat to medium and cook until just tender, 3–4 minutes. Drain, and plunge haricots verts into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)

  3. Heat 1 tablespoon. oil in a large, wide skillet over medium heat Add onion, salt, and pepper, and cook, stirring occasionally, until onions are light golden brown, 4–5 minutes.

  4. Meanwhile, place hazelnuts in a baking pan and toast in the oven until they darken, 5–7 minutes. Chop roughly and set aside.

  5. In a large skillet, heat the remaining 1 tablespoon. olive oil over medium-high heat. Add haricots verts and cook, stirring occasionally, until heated through, about 3 minutes. Add cooked onions and hazelnuts and cook 1 additional minute. Transfer to a serving dish, and serve.