Blanch the beans for 4 minutes in a large pan of rapidly boiling salted water, refresh in cold water and drain.
Put the nuts, breadcrumbs, garlic, lemon juice, salt and pepper into a food processor and whizz to a paste. Then add the olive oil in a thin stream through the feeder tube until you have a smooth purée.
Spoon this over the beans and toss to coat.
Scatter over some parsley leaves to serve.
© 1995 Alastair Little. All rights reserved.