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Title: Pasta with Dandelion Stems
Categories: Pasta Vegetable Pork
Yield: 4 Servings
1/2 | lb | Linguine |
2 | tb | Extra virgin olive oil |
2 | oz | Pancetta or bacon -- |
Coarsely chopped | ||
Dandelion stems from 2lbs of | ||
Greens, | ||
Cut into 1 1/2-inch pieces | ||
2 | lg | Garlic cloves -- thinly |
Sliced | ||
1 | tb | Fresh lemon juice |
Crushed red pepper, large | ||
Pinch | ||
Salt -- to taste | ||
Freshly grated Parmesan | ||
Cheese -- for accompaniment |
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 c
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.
Recipe By : Ron West
From: Ron West previous next