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Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 2 pounds haricots verts, trimmed
- 5 tablespoons unsalted butter
- 3/4 cup pine nuts
- 1 1/2 tablespoons fresh oregano, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Method
- Have ready large bowl ice water. In large pot
- , 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.
