Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

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 tsp. 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.