Do not second-guess attempting this dish. After tasting it, one cannot help but want more of this delicious pasta salad for any occasion.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons basil-infused olive oil
- 1 pound fresh green beans, trimmed
- ¼ cup chopped walnuts
- 2 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (Optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don’t burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
- Remove from heat and sprinkle with lemon juice and red pepper flakes.
- If you do not have a basil-infused olive oil, use 1 teaspoon dried basil or 2 tablespoons fresh chopped basil.
- If you are using a fresh lemon, grate and add 1 to 2 teaspoons zest for extra flavor.
- You can also substitute almonds for the walnuts.
Reviews
very good. I’d make them again
I wasn’t impressed with this recipe when I served it; however, the next day, when cold, the beans tasted better. I did swap out sliced almonds for the walnuts which may have made a big difference in the taste. Not sure I’d make it again.