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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Epicurious. 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:
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.
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.
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.
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