There is a famous Puglian recipe for dandelion greens and chick pea puree that I love. Here I have deconstructed it to make a savoury pasta dish with another Puglian specialty - orrechiette. Look for young organic dandelion greens if possible. They are full of flavour and not bitter. Serve as an appetizer.

250 grams (8 ounces) orrechiette

2 tablespoons olive oil

1 cup chopped onions

2 teaspoons chopped garlic

½ teaspoon chili flakes

About 8 cups dandelion greens, stems and bottom of leaf.

540-millilitre (19-ounce) can chick peas, drained and rinsed

Salt and freshly ground pepper

Garnish:

½ cup grated Parmesan

1 tablespoon olive oil

Bring a large pot of salted water to boil. Add orrechiette and boil for 9 minutes or until pasta is al dente. Strain, reserving ¾ cup pasta cooking water.

Heat oil in skillet over medium heat. Add onions and sauté 3 minutes or until soft then stir in garlic and chili and sauté 1 minute longer.

Add dandelion greens and sauté for 1 minute or until greens are limp then add chickpeas. Pour in ½ cup pasta cooking water and let mixture cook for 3 to 4 minutes or until everything is heated through and the tastes are amalgamated. Season with salt and pepper.

Add cooked pasta and stir together. If mixture seems a little dry, add the remaining pasta cooking water. Drizzle with olive oil. Taste for seasoning adding more salt and pepper as needed. Serve sprinkle with Parmesan. Serves 4