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.
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.
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!!!
This recipe makes enough for 4 servings. However, I have eaten the entire batch myself¿don't be a judge.