Green Beans with Pepitas

Ingredients

• 1 pound 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

Instructions

1. 1

   Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes.

2. 2

   Drain beans and cool in colander.

3. 3

   Cut beans into 1-inch pieces.

4. 4

   Heat 1 tablespoon oil in large nonstick skillet over medium heat.

5. 5

   Add pepitas.

6. 6

   Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper.

7. 7

   Transfer to plate.

8. 8

   Reserve skillet.

9. 9

   DO AHEAD: Green beans and pepitas can be prepared 2 hours ahead.

10. 10

    Let stand at room temperature.

11. 11

    Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat.

12. 12

    Add rosemary and garlic; stir 15 seconds.

13. 13

    Add beans and pepitas.

14. 14

    Toss until heated through, about 2 minutes.

15. 15

    Season to taste with coarse salt and pepper.