Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano

We had Steaksgiving II last night at a friend's house and I offered to bring a veggie side dish.  I found the recipe via foodgawker here and thought it sounded light and good.  It turned out really delicious and I'll be making this again.

serves 6-8

Ingredients:

• ⅓ cup pine nuts
• 2 pounds fresh green beans, stem ends trimmed
• 10 cloves garlic, peeled and thinly sliced lengthwise (a medium clove should yield 4 slices)
• 6 tablespoons extra-virgin olive oil
• 1½ tablespoons lemon zest (you’ll need two lemons)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sugar
• 1½ tablespoons freshly squeezed lemon juice
• 6 tablespoons coarsely grated Parmigiano-Reggiano

Directions:

Set oven rack in middle position and preheat oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.
Put the green beans in a large bowl. Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

Roast beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.

Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature