Pasta With Dandelion Stems |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food & Wine Ingredients:
1/2 lb linguine |
2 tablespoons olive oil |
2 ounces pancetta or 2 ounces bacon, coarsely chopped |
2 lbs dandelion greens, stems from 2 pounds greens, cut into 1 1/2 -inch pieces |
2 garlic cloves, thinly sliced |
1 tablespoon fresh lemon juice |
crushed red pepper flakes |
salt |
freshly grated parmesan cheese |
Directions:
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.
3. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate.
4. 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.
5. 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.
6. Season with salt and serve; pass the Parmesan cheese alongside.
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