Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Wax Beans with Parsley and Mint

List of Ingredients




This is a sharp-looking and cool-tasting first course dish. Ordinary garden mint can have a grassy, overpowering taste. It is worth the extra effort to search out or grow your own milder tasting mint, like spearmint or pineapple mint.

1 lb. wax beans or green beans
1/4 cup (packed) Italian parsley leaves
2 Tbsp. to 1/4 cup mint leaves, preferably spearmint or pineapple mint
3 to 4 Tbsps. lemon juice
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil





Recipe




1
Trim ends from beans. Rinse beans well and cook in a large pot of boiling salted water until tender but still crisp, about 5 minutes. Drain and rinse very briefly with cold
water.
2
While the beans are cooking, combine remaining ingredients except olive oil in a food processor or blender and process until herbs are finely chopped.
3
Drain the beans thoroughly and place on a serving plate. Toss with the olive oil. Drizzle the mint sauce over the beans and let cool to room temperature.

Variation: To serve the beans hot, substitute an equal amount of unsalted butter for the olive oil. When the beans are cooked, toss with the butter and transfer to a serving
plate. Drizzle with the mint sauce and serve at once.

Christopher Styler, "Primi Piatti"