“The perfect combination of sweet, bitter, salty, and spicy!You can substitute any greens you like; just adjust the cooking time on them accordingly (a quick blanch for spinach or chard, whereas longer for kale, etc.)”
IngredientsNutrition1 bunchdandelion greens, About 2 Cups Cooked3 tablespoonsolive oil6 largesun-dried tomatoes, Diced1⁄4 cuppancetta, Diced3 largegarlic cloves, Peeled & Minced2 red hot peppers, Minced (can substitute red pepper flakes)salt & pepper, to taste1 lbpastapecorino cheese or parmesan cheese, grated for serving
Directions1.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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