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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Beans
Trim the ends of the green beans and blanch them in boiling salted water for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
- 2
Cook the Pepperonata
In a large skillet, heat olive oil over medium heat. Add diced red and yellow bell peppers and minced garlic. Sauté for about 5-7 minutes until the peppers are softened.
- 3
Combine Ingredients
Add the blanched green beans to the skillet and toss to combine. Season with salt and black pepper to taste. Cook for an additional 3-4 minutes until everything is heated through.
- 4
Toast the Hazelnuts
In a small dry pan over medium heat, toast the hazelnuts for about 5 minutes until fragrant and golden brown. Remove from heat and let cool before roughly chopping.
- 5
Serve
Transfer the green bean and pepper mixture to a serving dish, sprinkle with the chopped hazelnuts and fresh basil leaves. Serve warm.
