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Serves : 3 to 4

Slideshow: Fast Weekday Pastas

How to Make It

Step 1    

Cook the linguine in a large pot of boiling salted water until al dente.

Step 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.

Step 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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