| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Slender green beans; trimmed |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Pine nuts; ( about 1 1/2 ounces) |
| 2 |
|
Garlic cloves; minced |
| 18 |
lg |
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.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”