Roasted Red Pepper Green Beans
This recipe showcases a creamy sauce made with shallot-and-chive cheese. The toasted pine nuts add crunch.
Takes: 20 min. • Makes: 10 servings
2 lbs. fresh green beans, trimmed 1 Tbsp. butter 1/2 cup pine nuts Dash salt 1 pkg. (5.2 oz.) shallot-chive spreadable cheese 1 jar (8 oz.) roasted sweet red peppers, drained and chopped
1. In a pot of boiling water, cook the green beans until tender, 6-8 minutes.
2. Meanwhile, in a large skillet, melt butter over medium heat. Add the pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle pine nuts with salt.
3. Drain the beans; return to pot. Place the cheese over warm beans to soften; toss to coat. Add the red peppers; toss to combine. Sprinkle with the pine nuts. Serve immediately.
3/4 CUP 152 cal., 12g fat (5g sat. fat), 18mg chol., 341mg sod., 9g carb. (3g sugars, 3g fiber), 4g pro.
TEST KITCHEN TIPS
Pine nuts are pricey. If you don’t want to splurge, try chopped pecans, slivered almonds or cashew halves. Once the cheese is stirred in, it thickens quickly as it cools off. Keep the beans warm, then add the cheese right before bringing them to the table.