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Dandelions al dente<\/p>\nDandelions al dente<\/p>\n
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3 large bunches dandelion leaves<\/p>\n
2 cloves garlic<\/p>\n
8 ounces penne pasta<\/p>\n
\u00bc cup white wine<\/p>\n
1\u00bd tsp. salt (divided)<\/p>\n
\u00bd tsp. ground pepper<\/p>\n
2 T. olive oil<\/p>\n
\u00bc cup Parmesan cheese plus 2 tsp. for finishing<\/p>\n
Optional: \u00bc cup ricotta cheese<\/p>\n
<\/p>\n
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 saut\u00e9. When the leaves release their liquid, add white wine and finish saut\u00e9ing 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 \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dandelions al dente 3 large bunches dandelion leaves 2 cloves garlic 8 ounces penne pasta \u00bc cup white wine 1\u00bd tsp. salt (divided) \u00bd tsp. ground pepper 2 T. olive oil \u00bc cup Parmesan cheese plus 2 tsp. for finishing Optional: \u00bc 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…<\/p>\n