Ingredients
 1  tablespoon butter or margarine
1  medium yellow sweet pepper, coarsely shredded
6  tablespoons margarine or butter, softened
1/4  cup pine nuts
1  tablespoon lemon juice
1/4  teaspoon salt
1/8  teaspoon black pepper
1-1/2  pounds green beans, trimmed
1  large yellow sweet pepper, cut into thin strips
 
Directions:
 In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Set aside. 
 
 In a blender container or food processor bowl, combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper, Cover; blend or process until almost smooth. Set aside.  

 In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips. 
 
 To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat. Makes 8 servings