Green Beans with Pine Nuts and Basil
Serves: 12 Pine nuts lend a taste of the Southwest to the classic Thanksgiving vegetable. Ingredients: 3 1/2 lbs green beans, trimmed, halved diagonally 6 garlic cloves, minced 1 cup pine nuts, toasted 3/4 cup chopped fresh basil Directions: Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Place beans in large bowl of ice water to cool quickly. Drain well. (Can be made 1 day ahead. Wrap beans in paper towels, then plastic bags, and chill.) Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add beans; saute until heated through, about 8 minutes. Add pine nuts and basil; stir 2 minutes. Season with salt and pepper.
Bon Appetit, November 2002, pg. 238
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