GREEN BEANS AND TOASTED COCONUT WITH GINGER GARLIC AND SHALLOTS RECIPE
800g green beans, trimmed
4 tablespoons vegetable oil
1 tbs chopped parsley
100 g toasted coconut
1. Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels.
2. When ready to cook, heat 2 tablespoons of oil in a wide frypan over high heat. Add the beans, add the pasta, and cook, stirring and constantly tossing, until beans are heated through and are softened and aromatic. Sprinkle with parsley, coconut, and salt, and remove to a serving dish.