¼ cup extra-virgin olive oil
¼ cup raw pumpkin seeds (pepitas)
Kosher salt, freshly ground pepper
1 lb. green beans
⅓ cup fresh lemon juice
2 tsp. sumac or 1 tsp. finely grated lemon zest
1 medium Asian pear
1 cup (lightly packed) parsley leaves with tender stems
- Cook oil and pumpkin seeds in a small saucepan over medium heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl; set oil aside. Transfer pumpkin seeds to a plate; immediately season with salt and pepper. Let cool.
- Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.
- Whisk lemon juice and sumac in a large bowl; season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.
- When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds; toss well. Top with remaining pumpkin seeds.