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.

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