1) Add green beans and 2 teaspoons of salt to a saucepan of boiling water. Cook 6 minutes or until tender. Drain.
2) In a skillet over medium heat, cook zest in oil until slivers sizzle and color, about 1 minute. Stir in red pepper strips, Rosemary, and half the ground pepper. Add beans; heat through. Add remaining salt and pepper.