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Categories:
tiny crisp green beans water salt white wine vinegar fresh basil clove garlic scallions olive oil Parmesan cheese
Viewed: 55 - Published at: 8 years agoIngredients
- 1 lb. tiny crisp green beans
- 4 qt. water
- 2 Tbsp. plus 1 pinch salt
- 1 Tbsp. white wine vinegar
- 2 Tbsp. fresh basil, chopped
- 1 clove garlic, finely chopped
- 2 scallions, finely chopped
- 4 Tbsp. olive oil
- 2 Tbsp. freshly grated Parmesan cheese
Method
- Trim the beans and bring the water to a boil.
- Add 2 tablespoons salt and the trimmed beans.
- Cook at a rapid boil until beans are tender, but still crisp, from 3 to 10 minutes, depending on size.
- Drain in colander and run under cold water to stop cooking.
- Drain again and let cool.
- Place in bowl.
