SAUTEED GREEN BEANS w/ SHALLOTS, ROSEMARY&HAZELNUT Recipe

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 min. Drain. Rinse beans with cold water; drain well. Pat dry with paper towels. Melt butter in heavy large skillet over medium-high heat. Add shallots and rosemary and saute until shallots are tender, about 5 min. Add green beans and toss until heated through, about 5 min. Season to taste with salt & pepper. Add chopped hazelnuts and toss.