Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pasta with Dandelion Greens, Garlic, and Pine Nuts

Scott Phillips

Servings: 4

The mellow flavors of sweet pine nuts and toasted garlic complement the bitter greens in this comforting pasta dish.

Ingredients

  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 large cloves garlic, thinly sliced
  • 1/4 cup pine nuts
  • 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
  • 1 Tbs. balsamic vinegar
  • Freshly ground black pepper
  • 12 oz. gemelli or penne
  • 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

Nutritional Information

      Calories (kcal) : 610
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 10
      Sodium (mg): 550
      Carbohydrates (g): 76
      Fiber (g): 7
      Protein (g): 21

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
  • Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
  • Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
  • Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

Reviews

Rate or Review

Reviews

  • motherslittlehelper | 02/08/2015

    The Fam loves this! Sub spinach or arugula from the garden instead of dandelion greens when hard to find.AWESOME!

  • user-3223850 | 04/30/2014

    Use twice the amount of greens

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks