Heat the oven to 275F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5-7 minutes. Set aside.
While pine nuts are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt, and pepper.
Slice cheese into 4 thin slices and cut each slice in half so that you have 8 half circles. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve.
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