1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are bright green and just tender but still crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking and preserve their vibrant color. Drain again and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat until the butter melts and begins to foam. This combo brings the best flavor and helps prevent the butter from burning—a trick my Nonna Rosa swore by.
3. Add the minced garlic to the skillet and sauté for about 30 seconds to 1 minute until fragrant but not browned. Garlic burns quickly, so keep an eye on it.
4. Toss in the blanched green beans, stirring to coat them evenly in the garlic butter mixture. Cook for 2-3 minutes, letting the beans soak up the flavors and heat through.
5. Remove the skillet from heat; stir in fresh lemon juice and lemon zest. The brightness of lemon at the end of cooking is what really elevates this dish—something I learned while wandering markets in Sicily, where lemon trees are everywhere.
6. Season with salt and freshly ground black pepper to taste. Add toasted almonds if using, stirring gently to combine.
7. Transfer to a serving dish and garnish with chopped parsley. Serve immediately and enjoy the burst of freshness.

Whenever I prepare this recipe, Olivia and Isabella love helping me toast the almonds or zest the lemon. It’s become a little family ritual, reminding me how food connects generations.