Bring 4 quarts water and 1 ½ cups salt to a boil in a large pot.

Finely chop ¾ cup roasted, salted pistachios until all the pieces are about the size of a lentil. Trim the ends of 1½ pounds green beans.

Once the water boils, stir in the beans and cook until just tender but not limp, 3.5 to 6 minutes (want them to be cooked but crunchy). While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.

Finely grate 1 garlic clove and the zest of 1 lemon into a medium bowl. Cut the zested lemon and a second lemon in half and add the juice from both lemons to the bowl, whisking it all to combine. Slowly stream in ⅓ cup olive oil, whisking as you go. Stir in 1½ ounces grated Parmesan cheese (about ⅓ cup). Season the dressing with salt and lots of black pepper. Stir in the chopped pistachios.

Drain the beans, then transfer them to a clean kitchen towel and pat dry. Add the green beans to the bowl of dressing, tossing well to coat. Taste and add more salt and black pepper if you think it needs it.

Serve them up! These are best served very cold, so keep them covered and refrigerated until serving if you’re making them in advance.