Fettuccine W/ Dandelion Greens, Sun-Dried Tomatoes & Pancett
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 bunch dandelion greens, About 2 Cups Cooked
- 3 tablespoons olive oil
- 6 large sun-dried tomatoes, Diced
- 1⁄4 cup pancetta, Diced
- 3 large garlic cloves, Peeled & Minced
- 2 red hot peppers, Minced (can substitute red pepper flakes)
- salt & pepper, to taste
- 1 lb pasta
- pecorino cheese or parmesan cheese, grated for serving
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.