by Caitlin Saniga
1 pound baby red potato, quartered
1 pound fresh green beans, trimmed
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
salt and pepper to taste
3 tablespoons fresh basil, chopped
Bring a large pot of salted water to a boil. Add potatoes and cook about 15 minutes, or until almost tender. Add beans and cook about 3 minutes, or until tender. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the potatoes, beans, salt and pepper. Cook about 8 minutes, or until the potatoes turn slightly golden. Transfer to a serving bowl and let cool for 10 minutes. Add the basil and toss the vegetables to distribute.
Makes 2 main-dish servings.
Recipe adapted from: Yummly