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Tasty Green Bean Dish

Green beans with pine nuts and parmesan cheese
Taken from the indispensable cookbook for CSA members, From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

3/4 to 1 lb. green beans, washed and dried
4 tablespoons olive oil, divided
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons wine vinegar
1/4 cup pine nuts
1/4 cup shredded parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15-20 minutes, stirring halfway through cooking time. Mash garlic with 1 teaspoon salt; add vinegar. Whisk in 3 tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season with salt (if necessary) and pepper. Spread pine nuts on a baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech in Paris. Makes 4-6 servings - Enjoy these beans as a side dish during dinner. Also makes a great grab-and-go lunch for a few days


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