Pasta with dandelion stems

Yield: 4 Servings

Measure Ingredient
½ pounds Linguine
2 tablespoons Extra virgin olive oil
2 ounces Pancetta or bacon; coarsely chopped
Dandelion stems from 2lbs of greens; cut into 1 1/2-inch pieces
2 larges Garlic cloves; thinly sliced
1 tablespoon 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 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.

Per serving: 301 Calories; 9g Fat (27% calories from fat); 11g Protein; 43g Carbohydrate; 10mg Cholesterol; 387mg Sodium NOTES : Recipe source: Food and Wine March 1998 Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 10, 1998

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