Serves 6
Ingredients
1 ½ lbs. haricots verts (or other fresh green beans), trimmed
3 tbsp. pine nuts
½ cup jarred roasted red peppers, julienned
2 garlic cloves, minced
¼ cup extra-virgin olive oil
Juice of 1 lemon
1 tbsp. dried basil
Salt and freshly ground black pepper, to taste
Directions
Parboil beans in a large pot of salted water, until just tender, about 5 minutes. Submerge beans in bowl of ice water to stop cooking (and set color). When slightly cooled, remove beans from ice water, pat dry with paper towels, and reserve. Over medium heat dry sauté pine nuts to toast, shaking constantly, until lightly browned, about 3 minutes. Set aside. In large bowl, combine pine nuts, red pepper, and garlic. Add olive oil and lemon juice, and whisk to combine. Add green beans and toss to coat. Crush basil in your fingers to release the oils and sprinkle over mixture. Season with salt and pepper to taste and serve.
Note: Canned or frozen beans can be substituted, as well as various other long and short beans.