Haricot Vert with Peppers & Pignoli Nuts
Ingredients
2 lbs Haricot Vert, with ends snipped
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
½ Cup Pignoli Nuts, Toasted
Salt
Pepper
¼ Cup Olive Oil
1 Stick Unsalted Butter
2 Shallots, Minced
4 Cloves Garlic, Minced
¼ Cup Chopped Italian Parsley
Preparation
1. Roast peppers by placing under your broiler until all sides are blacken, place blacked peppers in a bowl and cover with foil. After 10 minutes brush away blacken skin, julienne.
2. Bring a large pot of water to a boil add in 2 tbls of salt, blanch haricot vert for 5 minutes, drain well.
3. Heat a large sauté pan and add in olive oil and butter, add blanched haricot vert and season with salt and pepper. Sauté for 3-4 minutes.
4. Add minced shallots and continue to sauté for an additional 3 minutes. Add in garlic and sauté for 2-3 minutes. Add in julienne roasted peppers and check for seasoning.
5. Place on a platter and garnish with toasted pignoli nuts and chopped parsley.
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