For the Gremolata:

1. Heat a small skillet over medium heat and add the pistachios. Toast in the pan for a few minutes, watching them carefully so they do not burn. Remove from the heat to cool.
2. Combine the remaining ingredients in a bowl and stir well to combine. Stir in the toasted pistachios. Season, to taste, with salt and pepper.
3. Set aside while you cook the green beans.

For the Green Beans:

1. Place the beans, water, and salt in a large skillet. Cover and bring the water to a boil. Uncover and cook the green beans for 2 minutes.
2. Drain the water and beans and set the beans aside.
3. Return the skillet to the stove and set over medium heat. Add the butter.
4. Once the butter is melted, add the garlic and cook for a minute or so until fragrant.
5. Return the green beans to the pan, toss well in the garlic butter, and cook for another 1-2 minutes. You want them to be tender-crisp and bright green, so don’t cook them for too long! Season, to taste, with salt and pepper.

To Serve:

Place the warm green beans on a large serving platter and garnish generously with the gremolata and a squeeze of fresh lemon juice. Serve warm.

Alternatively, you can mix the gremolata into the beans right in the pan, tossing well to evenly coat the beans in the gremolata. Spritz with lemon juice and serve warm.