From Chow Bella
4 tbsp pine nuts
1 lb fresh green beans, stem ends trimmed
4 tsp olive oil
pinch red chili flakes (to taste, optional)
2 cloves garlic, minced
1 tbsp coarse mustard
1. In a dry skillet, add pine nuts and toast over medium heat, tossing often. Watch carefully to prevent burning. Set aside to cool. Coarsely chop once cool.
2. Blanch the green beans: bring a large pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Stop the cooking processing by rinsing the beans in iced water.
3. In a large skillet over medium heat, add oil, chili, and garlic. Stir-fry about 1 minute, or until fragrant, being careful not to burn. Add green beans and mustard. Stir-fry to coat with mustard, about 3-4 minutes. Toss green beans with pine nuts and serve.
Makes 4 servings. Per serving:
1 tsp, 1 green, 1/2 orange