| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Pasta & pas, Vegetables | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@centex.net> on Feb 10, 1998
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