Green Beans and Red Peppers

This vegetable saute, made with tender young green beans and thin, julienned sweet red peppers sauteed with a large amount of minced garlic is perfect when served with chicken and buttered noodles. After sauteing, toss grated Parmesan cheese and fresh basil with the vegetables.

GREEN BEANS AND RED PEPPERS WITH GARLIC 3 pounds tender, young green beans Salt 3 medium sweet red peppers 6 tablespoons unsalted butter, about 4 1/2 tablespoons minced garlic 1 cup grated imported Parmesan cheese 1/2 cup chopped fresh basil or 2 tablespoons dried Freshly ground pepper

Wash and trim beans. Bring 5 quarts water to boil in large heavy saucepan and add salt. Add beans and cook, uncovered, until tender, 8 to 10 minutes. Drain and cool in bowl of ice-cold water. Drain and pat dry. (Beans can be prepared several hours ahead. Wrap in kitchen towel and then plastic-wrap and refrigerate.)

Remove stems, seeds and membranes from peppers. Cut peppers into 1/4-inch thick-strips. (Peppers can be prepared several hours ahead. Cover and refrigerate.)

Heat butter in large heavy skillet over medium-high heat. Add red peppers and saute, tossing and stirring, until tender, 4 to 5 minutes. Add garlic and cook 1 minute more. Add beans. Stir and cook several minutes until beans are heated. Add additional butter if needed.

Stir in cheese and basil. Cook 1 minute more. Season to taste with salt and generous amount pepper. Makes 8 servings.