Crisp Haricots Verts with Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons unsalted butter
- 3/4 cup pine nuts
- Carbohydrate 8 g(3%)
- Cholesterol 15 mg(5%)
- Fat 13 g(20%)
- Fiber 3 g(13%)
- Protein 3 g(6%)
- Saturated Fat 4 g(21%)
- Sodium 101 mg(4%)
- Calories 150
Preparation Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.) In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
Preparation Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.) In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
