Green Beans with Pepitas

Ingredients for Green Beans with Pepitas

• 450g slender green beans, trimmed

• 2 tablespoons olive oil, divided

• 120ml (about 70g ) pepitas (shelled raw pumpkin seeds)*

• Coarse kosher salt

• 2 teaspoons chopped fresh rosemary

• 1 large garlic clove, minced

How to make Green Beans with Pepitas

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.

Available at many supermarkets and at natural foods stores and Latin markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.