"Vegetable Peeler /Snap Peeler","For peeling haricots verts efficiently without wasting much of the vegetable."
"Cutting Board","A versatile surface for cutting and preparing ingredients like haricots verts, pine nuts, and any additional components."
"Chef's Knife /Kitchen Shears","For precise cutting and slicing of vegetables and herbs to achieve the desired texture in the dish."
"Mandoline Slicer /Electric Mandolin Set","To create uniform thinly sliced haricots verts for even cooking."
"Fry Pan /Skillet (Non-Stick, 10.5-Inch), Titanium-Coated","For frying the haricots verts and pine nuts to achieve a crispy texture."
"Pinata Bowl","A deep bowl that can be used for mixing ingredients together and holding prepared vegetables during cooking."
"Salad Spinner /Silicone Salad Mixer","To wash haricots verts thoroughly before use, ensuring they are clean without any water droplets."
"Oven Mitt /Kitchen Towel (Dishwayer, Oven Cleaning), Heat-Resistant","For handling hot cookware and equipment when frying the vegetables."
"Pastry Brush /Silicone Pastry Spreader","Optional, but can be used for brushing oil or other flavorings on haricots verts before frying if desired."
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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