Serves: 8
INGREDIENTS
- 2 pounds small white potatoes
- 1/4 pound haricot verts (French Green Beans)
- 1 cup basil leaves
- 1 clove garlic, smashed
- 1 cup Fairway EVOO
- 1/4 cup pignoli nuts
- Fairway Sea Salt and Fairway Tellicherry Pepper to taste
DIRECTIONS
- Boil potatoes in salted water until fork tender. Make sure that the potatoes are 110% cooked.
- Add the olive oil, garlic and pignoli nuts to a large bowl and mix.
- Add the fully cooked potatoes to the olive oil mixture. Crush some of them with a large spoon for texture and continue to mix together.
- Set the potatoes aside for 20 minutes so they can cool. Mix every 5 minutes or so to accelerate the cooling process.
- Prepare a bowl filled with cold water and ice cubes to shock the haricots verts after cooking.
- Boil the haricot verts in salted water just until they turn bright green.
- Drain them and quickly add them to the ice water to cool them off and stop the cooking process.
- When cold, dry the haricots verts on a sheet of paper towel until they are ready to use.
- Add the basil leaves and the haricots verts to the potatoes. Add salt and pepper to taste.
- Mix well and enjoy!
