Start your herb gardens now! This colorful recipe takes advantage of fresh basil leaves to create a sensational summer sidedish. More recipes are available each month from the Healthy Woman Today Newsletter, which is produced by the US Department of Health and Human Services Office on Women’s Health.
(Makes 5 servings)
1 pound fresh green beans, ends trimmed,or frozen haricots verts
2 tablespoons pine nuts, toasted
2 tablespoons olive oil or canola oil
2 tablespoons finely sliced fresh basil leaves
1 cup thinly sliced red bell peppers Salt and freshly ground pepper, to taste
Bring a large saucepan of water to a boil. Add the green beans, return to a boil, and cook for about 2 minutes, or until crisp-tender (the beans will be sautéed later, so do not overcook them). Drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the red bell peppers and sauté for 2 minutes. Add the green beans and sauté for 2 minutes more. Transfer to a serving dish.
Add the pine nuts and basil and gently mix. Adjust the seasoning and serve immediately, or cool and serve at room temperature.
For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites