makes 4 servings
1 pound (about 3 cups) trimmed green beans, cut into 2-3 inch pieces
1/4 cup shelled peas
1 tablespoon pine nuts, toasted
1 teaspoon extra-virgin olive oil
1/2 cup finely chopped shallot
1 large clove (1 teaspoon) garlic, minced
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan cheese (plus additional shavings for garnish)
1/2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
fine sea salt
freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the green beans and blanch until just cooked through, about 2 minutes. After 2 minutes, remove the beans from the water and immediately dunk them into a bowl of ice water. Drain the green beans and place in a serving bowl.
2. Add the fresh peas to the boiling water and blanch for 1 minute. Remove from the water and dunk into the ice water. Drain the peas and place in the serving bowl with the green beans.
3. Heat a skillet over medium-high heat. Add the pine nuts and toast until lightly browned and fragrant. Remove the pine nuts from the skillet and set aside. Add 1 teaspoon of olive oil to the skillet. Add the chopped shallot and saute until lightly golden, about 3 minutes. Add the garlic and saute until fragrant, 30 seconds.
4. Add the shallot and garlic to the serving bowl with the green beans and peas. Stir to combine. Next add in the toasted pine nuts, chopped basil, and grated Parmesan. Stir together. Stir in the olive oil and balsamic vinegar. Season to taste with salt and pepper. Garnish with Parmesan shavings before serving.