| 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)
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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