Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to sauté with the garlic and pine nuts. Cook the green beans until heated through.
Surpassed my expectations-- for once there were hardly any green beans left in the pan! I used green beans that we canned from the garden, just drained them and added them in after sauteing the nuts and garlic.
Made these for Thanksgiving (we didn't want a heavy casserole). WAY better than the usually standard green beans with almond slices. My aunt (who is usually the queen of the kitchen on Thanksgiving) asked for the recipe because she couldn't stop raving about it. Only change I made was using French green beans instead of regular,so I just barely boiled them for 3 minutes since they're so thin.