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Ingredients
1 Tablespoon margarine or butter
1/4 Cup pine nuts
1 Tablespoon lemon juice
1 Medium yellow sweet pepper, coarsely shredded
1/4 Teaspoon salt
1/8 Teaspoon black pepper
1 1/2 Pounds green beans, trimmed
6 Tablespoons margarine or butter softened
1 Large yellow sweet pepper, cut into thin strips
Instructions
In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender, set aside.
In a blender container or food processor bowl, combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper. Cover; blend or process until almost smooth. Set aside.
In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.
To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat