4 anchovy fillets, minced and pressed almost into a paste (or 1 tablespoon anchovy paste)
Pinch red pepper flakes
2 teaspoons red wine vinegar
3 tablespoons pine nuts, toasted in a dry skillet until golden
3 tablespoons grated or finely shredded Parmesan cheese
Chopped fresh parsley, to garnish
Ground black pepper
In a microwave-safe dish with a cover, combine the green beans with 1/4 cup water. Cover and microwave on high for 3 minutes. Let sit for 1 minute, covered, to steam, then uncover and drain the water.
Meanwhile, in a large saute pan over medium, heat the oil. Add the garlic, anchovies and red pepper flakes and cook until very fragrant, about 2 minutes. Add the drained green beans and toss to coat well (be careful, as they may splatter a bit from the residual water on the beans). Cook for 3 minutes, then add the vinegar and pine nuts, then toss again. Transfer to a serving bowl. Top with Parmesan, parsley and pepper.
Nutrition information per serving: 90 calories; 60 calories from fat (67 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 150 mg sodium; 7 g carbohydrate; 2 g fiber; 3 g sugar; 4 g protein.
Pottstown, Boyertown residents win big at home garden contest