Green beans with calamata olives and toasted

1. In a small, nonstick frying pan, toat the pine nuts until golden brown.
2. Remove from heat and reserve.
3. Remove the tips and tails from the green beans and cut them into 1 ½ inch lengths, bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes.
4. Drain into a colander.
5. In a saute pan, heat the butter and oil and add the beans, saute 1 minute, then add onion and cook until translucent, not brown.
6. Add the garlic, tomatoes and olives.
7. Sautei for 2-3 minutes.
8. Add the pine nuts and serve immediately.
9. Nutritional info per serving: 106 cal; 3g pro, 10g carb, 8g fat (59%), 1.