• Ingredients: 35

Green beans with pepitas with slender green beans, trimmed, olive oil, divided, pepitas *, coarse kosher salt, chopped fresh rosemary, large garlic clove, minced.






  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges


  1. Step 1 Cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes.

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  2. Step 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.

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  3. Step 3 Transfer to plate. Reserve skillet. DO AHEAD: Green beans and pepitas can be prepared 2 hours ahead. Let stand at room temperature.
  4. Step 4 Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Add rosemary and garlic; stir 15 seconds.

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  5. Step 5 Add beans and pepitas. Toss until heated through, about 2 minutes. Season to taste with coarse salt and pepper.

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Nutrition information

Calories 398 Carbohydrates 22 g (7%)
Fat 32 g (48%) Protein 15 g (30%)
Saturated Fat 5 g (25%) Sodium 542 mg (23%)
Polyunsaturated Fat 9 g Fiber 9 g (35%)
Monounsaturated Fat 15 g Cholesterol 0