DANDELION PESTO SPRING PASTA

If you’re into bitter greens, such as radicchio, broccoli rabe or endives, then I recommend you try dandelion greens. Not only will they help get rid of the nasty weeds in your backyard, there are lots of recipes you can find on the internet that use all of the different parts of dandelions. You can also find them at a nearby park. I love pasta with pesto, especially in spring when I crave a lighter bite, and there are lots of greens appearing at the local market. If you want a slightly less bitter taste, you can replace some of the dandelions leafs by fresh basil. You know what would complement this dish nicely? A few slices of good quality prosciutto. And if you don’t have pine nuts, a less expensive option would be almonds or even pumpkin seeds.

Other than making this pasta bowl, here’s a few links about what kept me busy this week:
Before going to bed, I am reading Autour d’elle, a french novel written by Sophie Bienvenu.
I’ve been binge-watching the second season of Master of None on Netflix
Anybody else listening to Big Little Lies’ soundtrack on repeat?
We had friends over this week and we cooked Molly Yeh’s from mynameisyeh.com shawarma’s cauliflower tacos (Love and Lemons shared the recipe here) and a black garlic hummus shared on Food52 with crudités. For dessert, I made a vegan rhubarb crumble cake.

DANDELION PESTO SPRING PASTA

4 servings

INGREDIENTS

DANDELION PESTO
3 cups (150 g) of dandelion leafs
1/2 cup olive oil
2 garlic cloves
1/4 cup pine nuts
1/3 cup grated parmesan
juice and zest from 1 lemon
3/4 tsp salt

ASSEMBLY
500 g of orecchiette pasta
1 tbsp salt
1 cup peas (frozen then thawed will do just fine)
1/4 cup grated parmesan
1/4 cup pine nuts

INSTRUCTIONS

In a large pot, bring water to a hard boil and add salt. While you are waiting for the water and cooking the pasta, make the pesto.

Place half of the dandelion leaves in a food processor or a blender and top with oil. Now that you have space, add the second half of the leaves and pulse for a few seconds. Add the garlic, pine nuts, parmesan, lemon and salt then mix until creamy in texture.

Cook pasta according to packaging instructions. Once ready, turn off the heat, drain the pasta and return them to the pot. You’ll probably have more pesto than necessary, so add to the pasta the desired quantity. Mix in the peas. Serve in a large bowl, topped with parmesan and pine nuts. The pesto will keep for a week in the fridge covered with a thin layer of oil in an airtight container. You can also freeze it for up to three months.

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1 Comment

  1. This dish is amazingly delicious! I am a vegetarian and just loved it! After work fabulous, time efficient and healthy meal for a Friday night or any night of the week. Thank you!

    Reply

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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