Author: Laura Doerr, Ways To My Heart
Serving Size: 4
1 lb fresh green beans washed and trimmed
2 oz pine nuts
4 oz pancetta diced
2 tbsp butter
salt and pepper
1. In a medium skillet cook the diced pancetta until crispy and cooked through. Drain onto a paper towel lined plate. Wipe out skillet to use at the end.
2. Add trimmed and washed green beans to a large saucepan. Cover with water and bring to a boil over med-high heat. Reduce heat to med-low and simmer for about 3-5 minutes. Drain and place beans into an ice water bath to stop the cooking, this will help keep their color and a slight crunch.
3. Add pine nuts to a small skillet. Toast over med-high heat, stirring often to avoid burning. Once they begin to become fragrant and lightly browned they are ready, about 5-6 minutes. Remove from heat.
4. Add cooked beans, pancetta, and pine nuts back into the medium skillet over med-low heat. Stir in butter, salt and pepper. Heat through and serve.