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Pasta with Dandelion Stems

  • SERVINGS: 3 to 4
  • FAST

  1. 1/2 pound linguine
  2. 2 tablespoons olive oil
  3. 2 ounces pancetta or bacon, coarsely chopped
  4. Dandelion stems from 2 pounds of greens, cut into 1 1/2 -inch pieces
  5. 2 garlic cloves, thinly sliced
  6. 1 tablespoon fresh lemon juice
  7. Crushed red pepper
  8. Salt
  9. Freshly grated Parmesan cheese
  1. Cook the linguine in a large pot of boiling salted water until al dente.
  2. 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.
  3. 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.

Suggested Pairing

The dandelion stems and classic Italian flavors—olive oil, garlic, Parmesan and pancetta—call for a fruity, tart, dry Italian white. The best choice is a Gavi from Italy's Piedmont region.

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