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750 g green beans, trimmed
1 tbsp olive oil or butter
2 tbsp pesto
Bring a large saucepan of water to a boil. Meanwhile, trim stem ends from beans. Scissors do a good job. (Beans can be trimmed a day ahead and refrigerated in a sealed bag.) Add beans to boiling water and cook, partially covered, until just tender, 3 to 5 min. Then drain well and toss with butter and pesto.
Calories 50, Protein 2g, Carbohydrates 6g, Fat 3g, Fibre 2g, Sodium 55mg.
Pesto dresses up this speedy side, and sophisticated holiday vegetables don't get much easier than this.