Green Beans and Pine Nut Sauté
The key to keeping this attractive dish vibrant is to select only exquisitely fresh, plump, unblemished green beans, and cook them in small batches just until tender, shocking them to lock in color, flavor, and nutrients.
INGREDIENTS | SERVES 6
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots or red onion
- ¼ cup pine nuts
- 1 cup diced tomatoes
- 1 pound fresh green beans, blanched in salted water and shocked
- Salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat; add the shallots and pine nuts. Cook until the pine nuts begin to brown lightly, 3–4 minutes.
Add the green beans, tomatoes, salt, and pepper. Cook only enough to warm through and soften the tomatoes slightly.
Serve hot or at room temperature.
