Fettuccine W/ Dandelion Greens, Sun-Dried Tomatoes & Pancett

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Trim the greens, and coarsely chop.
  • 2. Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
  • 3. Use a slotted spoon to remove the greens from the water and drain well.
  • 4. In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
  • 5. Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
  • 6. Season with salt and pepper to taste.
  • 7. Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
  • 8. Reserve a small cup of the pasta water, then drain well.
  • 9. Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
  • 10. Add a little of the pasta water to moisten and toss well.
  • 11. Serve in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.
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