1 pound fresh green beans
1 pot boiling water for blanching
2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
2 fresh garlic cloves, minced
½ cup chopped toasted walnuts
Coarse salt and black pepper, to taste
- Blanch the green beans in the boiling water – 3-5 minutes. Remove the green beans using tongs and plunge them into an ice water bath to stop the cooking.
- Heat the Pompeian Smooth Extra Virgin Olive Oil over medium-high heat. Add the green beans to the skillet and sauté for about 5 minutes, adding the fresh garlic after 2 minutes. Add walnuts, salt and pepper. Toss and enjoy!