1 ½ pounds French green beans, trimmed
1 26 oz. jar of Terlato Kitchen Pomodoro sauce
¼ cup Parmesan Reggiano
- In a large pot of salted water, cook the green beans for about 2 minutes, or until al dente and plunge into ice water.
- In a medium sauté pan heat the Terlato Kitchen Pomodoro Sauce until hot.
- Add green beans to heat through about 4 minutes
- Place on a serving platter, garnish with Parmesan and serve
Sanford Pinot Noir