400 g fine green beans, topped and tailed
50 g pine nuts
25 g butter
3 tbsp white wine
50 g pine nuts
25 g butter
3 tbsp white wine
method
1. Plunge the beans into boiling water and cook for 2 minutes.
2. Heat a non-stick frying pan, and dry-fry the pine nuts - vigilantly - until golden brown. Take care: nothing seems to happen, then suddenly the pine nuts colour.
3. Drain the beans well and place in a pan with the butter and white wine. Cover and cook for a further minute, add the toasted pine nuts, toss and serve.
2. Heat a non-stick frying pan, and dry-fry the pine nuts - vigilantly - until golden brown. Take care: nothing seems to happen, then suddenly the pine nuts colour.
3. Drain the beans well and place in a pan with the butter and white wine. Cover and cook for a further minute, add the toasted pine nuts, toss and serve.
serving amount
serves 6
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