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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Cooking Light, MAY 2009 Ingredients:
1 1/2 tablespoons extra virgin olive oil |
2 garlic cloves, minced |
3 tablespoons pine nuts, toasted and divided |
2 tablespoons red wine vinegar |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon black pepper |
16 large basil leaves (about 1/2 cup) |
1 1/2 lbs french haricots vert |
3 tablespoons chopped ready-to-use sun-dried tomatoes |
Directions:
1. Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
2. Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
3. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
4. Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.
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