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July 31, 2018

Garganelli with dandelion pesto

July 31, 2018/ Lucy Waverman

Serves: 6

INGREDIENTS

1 lb (500 g) garganelli
4 cups packed dandelion greens, stems removed
1 and 1/2 cups shaved pecorino romano or Parmesan
1/2 cup olive oil
1/4 cup packed flat-leaf parsley
1 teaspoon chopped garlic
1/2 teaspoon chili flakes
Salt and freshly ground pepper

METHOD

Place the dandelion greens, 1 cup of pecorino, olive oil, parsley, garlic and chili flakes in a food processor. Blend until slightly chunky. Season with salt and pepper.

Place pasta in large pot of salted boiling water and boil until al dente (9 to 10 minutes). Drain immediately, reserving 1/2 cup of the pasta cooking water. Toss pasta with pesto, stirring in a little cooking water if it seems dry. Season with extra salt and pepper if needed.

Serve garnished with the remaining 1/2 cup of shaved pecorino.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Garganelli with dandelion pesto

INGREDIENTS

METHOD