Green Beans with Pepitas
Crisp-tender green beans tossed with toasted pumpkin seeds, fresh rosemary, and garlic for a delicious side dish that combines fresh vegetables with crunchy nuts.
Ingredients
- •1 pound slender green beans, trimmed
- •2 tablespoons olive oil
- •½ cup pepitas
- •to taste coarse kosher salt
- •2 teaspoons chopped fresh rosemary
- •1 clove large garlic clove
- •minced
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
8 min
- 3.
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.
2 min
- 4.
Available at many supermarkets and at natural foods stores and Latin markets.
