Title: Pasta with Dandelion Stems
Categories: Pasta Vegetable Pork
Yield: 4 Servings

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

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 c

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.

Recipe By : Ron West

From: Ron West Date: Tue, 10 Feb 1998 18:53:34 ~0600

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