3 md Leeks (12 ounces)
12 oz Snap beans
2 tb Olive oil
3/4 c Dry white wine
3 tb Snipped fresh basil
1/2 ts Salt
4 lg Sweet red peppers, cored,
— seeded & chopped Fresh basil sprigs Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2″ wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. Remove leaf; drain on paper towel. When cool, cut leaf lengthwise into 1/4″ wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 minutes, until tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1 cup.) In the same large skillet, cook chopped leeks in 1 tb. of hot oil about 5 minutes or until tender. Add the white wine, basil and salt. Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside. In another skillet, cook red pepper in 1 tb. hot oil about 10 minutes or until tender. Remove red pepper, reserving oil in skillet. In the reserved oil, cook yellow pepper about 6 minutes or until tender. In a blender container or food processor bowl, combine red pepper and 2/3 cup of the wine mixture. Cover and blend or process until
smooth; set aside. In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. Serve sauce warm or at room temperature with beans. Garnish with additional basil.