Place a large bowl of ice water by the stove. Bring water to a boil in a large pot. Add beans, and boil until tender-crisp, about 5 minutes (they will turn a bright green). (Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4-5 minutes.)
Drain the beans; transfer to the ice water to cool. Drain; pat dry.
In a large frying pan, heat the olive oil. Add the cashews; cook until toasted, lightly browned. Add the green beans; cook for 2-3 minutes on high.
Salt and pepper the green beans; plate and add orange zest (use a zester that allows for longer zest pieces for more orange flavor).
Drizzle with melted butter. Add Pomegranate seeds (according to the season).