Green Beans With Pepitas Raw Pumpkin Seeds Recipes

PUMPKIN SEEDS (PEPITAS) EIGHT WAYS

Steps:

• Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
• Combine all ingredients and spread in a single layer on prepared sheet pan.
• Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

GREEN BEANS WITH PEPITAS (RAW PUMPKIN SEEDS)

Steps:

• Cook green beans in pan of boiled salted water for 5 minutes. Drain and cool. Cut beans into 1-inch pieces.
• Heat 1 tablespoon oil in large skillet over medium heat. Add pepitas (pumpkin seeds), tossing until they pop and brown (5-10 minutes); sprinkle with kosher salt and pepper.
• **** green beans can be prepared 2 hours ahead to this point. Let stand at room temperature.
• Heat remaining oil in skillet over medium high heat. Add rosemary and garlic; stirring for about 15 seconds or so before adding beans and pepitas. Toss until heated through (2-5 minutes).

GREEN BEAN SALAD WITH PUMPKIN SEED DRESSING

Steps:

• Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
• Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
• Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.