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CATEGORY CUISINE TAG YIELD
Grains Jewish 6 Servings

INGREDIENTS

1 1/2 lb Slender green beans, trimmed
2 T Olive oil
1/4 c Pine nuts, about 1 1/2
ounces
2 Garlic cloves, minced
18 Fresh basil leaves, chopped

INSTRUCTIONS

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@itmassoc.com> on Sep 8, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 78
Total Fat: 9g
Cholesterol: 2.5mg
Sodium: 29mg
Potassium: 133.2mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 3.1g
Protein: 3g


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