| 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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