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In a large saucepan, cook beans in boiling, lightly salted water for about 8 minutes or just until tender. Drain and return beans to pan.
Meanwhile, in a large skillet, cook almonds in hot oil over medium heat for 3 minutes, stirring frequently. Add garlic; cook for 1 minute. Add almond mixture, parsley, 1 tablespoon lemon peel, salt and pepper to green beans. Toss to coat. Transfer bean mixture to a serving bowl. If desired, top with additional lemon peel.