Pasta with Dandelion Stems
Pasta with Dandelion Stems
Pasta with Dandelion Stems
Pasta with Dandelion Stems
Ingredients
- 1/2 pound linguine
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2 tablespoons olive oil
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2 ounces pancetta or bacon, coarsely chopped
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Dandelion stems from 2 pounds of greens, cut into 1 1/2 -inch pieces
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2 garlic cloves, thinly sliced
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1 tablespoon fresh lemon juice
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Crushed red pepper
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Salt
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Freshly grated Parmesan cheese
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Directions
- 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.
Pasta with Dandelion Stems
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