Foraged dandelion greens get a quick sauté in white wine and a little garlic, served over fresh pasta with some healthy gratings of parmesan.
Ingredients
- 3 large bunches dandelion leaves
- 2 cloves garlic
- 8 ounces penne pasta
- ¼ cup white wine
- 1½ teaspoon salt (divided)
- ½ teaspoon ground pepper
- 2 tablespoons olive oil
- ¼ cup Parmesan cheese plus 2 teaspoons for finishing
- Optional: ¼ cup ricotta cheese
Preparation
Thoroughly wash and dry the dandelion leaves. Tear into smaller pieces. Mince garlic cloves.
In a large pot, bring 2 quarts of water to boil. Add 1/2 teaspoon salt. Cook penne for approximately 10 minutes, until al dente. While pasta is cooking, warm olive oil in a large saucepan. Add minced garlic. When garlic becomes fragrant, add dandelion leaves and sauté. When the leaves release their liquid, add white wine and finish sautéing until tender, 4-5 minutes.
When penne is al dente, drain the pasta, reserving 1 cup of pasta water. Then add drained, warm pasta to sauteed dandelion greens. Add ¼ cup parmesan cheese (if a creamier pasta is desired, also add optional ricotta) and drizzle in pasta water, stirring until everything is smoothly coated.
Plate while warm and give a few generous grinds of fresh pepper and salt to taste. Sprinkle the dish with the remaining Parmesan and serve.
