GREEN BEANS WITH PEPITAS (PUMPKIN SEEDS)

I cooked this dish as part of a Latin meal and I fell in love with it. It is so different and such a great way to eat green beans (string beans.) Makes a great veggie side dish or a snack. So simple but so yummy. I think it would be a great way to get kids to eat string beans.

8 Servings

1 pound slender green beans, trimmed
2 tbs olive oil, divided
1/2 cup (about 2-1/2 ounces) pepitas (shelled raw pumpkin seeds)*
Coarse kosher salt
2 tsp chopped fresh rosemary
1 large clove garlic, minced

Cook green beans in large saucepan of boiling salted water until crisp-
tender and still bright green, about 5 minutes. Drain and cool in colander.
Cut beans into 1" pieces.

Heat 1 tbs oil in large nonstick skillet over medium heat. Add pepitas.
Toss until starting to pop and brown, about 8 minutes. Sprinkle with
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 tbs 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 salt & pepper.

Recipe from Bon Appetit, December 2009

Note: shelled raw pumpkin seeds can be found at Latin Grocery Stores,
Health Food Stores, and many Supermarkets.

Herb ratio: 1 fresh to 1/3 dry. Fresh is always better if possible. To use
up leftover rosemary check out my red potato skewer dish.