- 1/2 pound linguine
- 2 tablespoons olive oil
- 2 ounces pancetta or bacon, coarsely chopped
- Dandelion stems from 2 pounds of greens, cut into 1 1/2 -inch pieces
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice
- Crushed red pepper
- Freshly grated Parmesan cheese
- Cook the linguine in a large pot of boiling salted water until al dente.
- Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.
- Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper. Season with salt and serve; pass the Parmesan cheese alongside.
The dandelion stems and classic Italian flavorsolive oil, garlic, Parmesan and pancettacall for a fruity, tart, dry Italian white. The best choice is a Gavi from Italy's Piedmont region.