Green Beans and Pepitas
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1 lb slender green beans, trimmed
- 2 tablespoons olive oil, divided
- 1⁄2 cup about 2 1/2 ounces pepitas (shelled raw pumpkin seeds)
- coarse kosher salt
- 2 teaspoons chopped fresh rosemary
- 1 large garlic clove, minced
Directions
- Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes. Drain beans and cool in colander. Cut beans into 1-inch pieces.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add pepitas. Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. Transfer to plate. Reserve skillet. DO AHEAD: Green beans and pepitas can be prepared 2 hours ahead. Let stand at room temperature.
- Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Add rosemary and garlic; stir 15 seconds. Add beans and pepitas. Toss until heated through, about 2 minutes. Season to taste with coarse salt and pepper.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off