Warm green been salad with pine nuts and basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Slender green beans; trimmed |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Pine nuts; ( about 1 1/2 ounces) |
| 2 | Garlic cloves; minced | |
| 18 | larges | Fresh basil leaves; chopped |
Directions
Source: Bon Appetit June 1998
Cook beans in largepot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool, Drain well. Pat dry with paper towels. (Can be made 1 day ahead. Wrap in paper towels and refrigerate.)
Heat oil in heavy large skillet over medium-low heat. Add pine nuts and saute until light brown, about 6 minutes. Add garlic; stir 1 minuted. Add green beans to skillet; saute until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
Posted to JEWISH-FOOD digest by "Deborah Altman" <daltman@...> on Sep 8, 1998, converted by MM_Buster v2.0l.