1 lb green beans, trimmed and snapped in half 2 Tablespoons olive oil 1/2 cup pepitas Kosher salt 2 teaspoons chopped fresh rosemary 1 garlic clove, minced
Cook green beans in a large saucepan of salted boiling water just until crisp-tender. Drain and cool in an ice bath. Drain and refrigerate unti use. Heat 1 Tablespoon oil in a large skillet over medium heat, when hot, add pepitas. Toss until brown then sprinkle with salt and pepper. Transfer to a plate. Heat remaining oil in skillet and add rosemary and garlic toss and cook until garlic is fragrant. Add beans and pepitas tossing until heated through. Season to taste with salt and fresh ground pepper and serve immediately.