Two Ways with Green Beans

For 4 servings
Beans with Tomato Sauce
450 g (1 lb) fresh green beans, topped and tailed
40 g (1 1/2 oz) butter
1 tsp fresh chopped basil
finely grated rind of 1/2 lemon
1 garlic clove, crushed
2 tomatoes, peeled and quartered
salt and pepper, to taste

Beans with Italian Sauce
450 g (1 lb) fresh green beans, topped and tailed
15 g (1/2 oz) butter
3 tbsp whipping cream
freshly grated nutmeg, to taste
pepper, to taste
3 tbsp grated Parmesan Cheese

Preparation
1. Cook beans in boiling, salted water for 6-7 mins until just tender, but still firm to the bite. Drain well.
2. Melt butter in a saucepan. Stir in basil, lemond rind and garlic. Add tomatoes and cook gently until heated through.
3. Mix beans with sauce, season to taste. Serve hot.

Preparation
1. Cook and drain beans.
2. Melt butter in a saucepan. Stir in cream nutmeg, pepper and 2 tbsp Parmesan cheese.
3. Add beans to pan and heat gently. Season to taste and sprinkle with remaining Parmesan.
Serve hot.