Ingredients

• 1/2 cup pepitas (hulled pumpkin seeds)
• 3 to 4 tablespoons coconut oil
• 16 ounces frozen large lima beans, thawed
• 5 small green onions, greens parts only, thinly sliced
• 1/2 bunch flat-leaf parsley, roughly chopped
• Zest of 1 lemon (about 1 tablespoon)
• Kosher salt
• 3 tablespoons lemon juice

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.
4. Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste.
5. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached. Serve right away or else the lima beans might never make it to the table!!!