
Green Beans with Pepitas
A delicious greek dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
92 min
Serves
6
Rating
0.0 (0)
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
Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes.
- 2
Drain beans and cool in colander.
- 3
Cut beans into 1-inch pieces.
- 4
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
- 5
Add pepitas.
- 6
Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper.
- 7
Transfer to plate.
- 8
Reserve skillet.
- 9
DO AHEAD: Green beans and pepitas can be prepared 2 hours ahead.
- 10
Let stand at room temperature.
- 11
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat.
- 12
Add rosemary and garlic; stir 15 seconds.
- 13
Add beans and pepitas.
- 14
Toss until heated through, about 2 minutes.
- 15
Season to taste with coarse salt and pepper.