1/2 lb yellow beans, trimmed
1/2 lb green beans, trimmed
1 shallot, peeled, sliced
1 tbsp. garlic-flavored olive oil
1 cup halved yellow grape tomatoes
1 tbsp. each, chopped fresh basil and parsley
2 tbsp. toasted pine nuts

In a saucepot over high heat, cook beans in 2 quarts salted, boiling water for 3 minutes or until crisp-tender. In skillet over medium-high heat, cook shallots in oil 2 minutes.

Add tomatoes, cook 1 minute or until tomatoes are softened. Stir in beans, basil, and parsley. Cook 1 minute more. Arrange vegetables on platter, sprinkle with pine nuts.

Submitted by: Sherry Monfils