Pasta with Dandelion Stems |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
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 |
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. 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.
4. Wine Recommendation: The dandelion stems and classic Italian flavors-olive oil, garlic, Parmesan and pancetta-call for a fruity, tart, dry Italian white. The best choice: a Gavi, perhaps the 1995 Michele Chiarlo or the 1995 La Scolca Villa Scolca.
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