- 2 pounds young green beans, ends trimmed
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/3 cup pinoli (pine nuts), lightly toasted
- In a saucepan, bring enough water to cover the beans to a rolling boil. Add the beans and salt. Cook until tender, 6 to 7 minutes, then drain well.
- In a skillet over medium heat, melt the butter with the oil. Add the beans and nuts to the pan and toss together. Serve at once.