Recipe - Warm Green Been Salad With Pine Nuts And Basil

1 One half pound Slender green beans; trimmed
2 tablespoon Olive oil
One fourth cup Pine nuts; ( about 1 1/2
ounces)
2 Garlic cloves; minced
18 lg Fresh basil leaves; chopped

Source: Bon Appetit June 1998

Cook beans in largepot of boiling salted water until crisptender, 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 mediumlow 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 JEWISHFOOD digest by "Deborah Altman" daltman@itmassoc.com on
Sep 8, 1998, converted by MM_Buster v2.0l.