Dandelion Pesto and Sausage Pasta recipe
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Ingredients
- 2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces 1 pound orecchiette pasta ¾ cup grated Parmesan cheese, plus more for garnish ½ cup pine nuts ½ cup mascarpone cheese ¼ cup olive oil salt and ground black pepper to taste ½ pound bulk Italian sausage
Nutrition Info
- 705.4 caloriescarbohydrate: 74.7 gcholesterol: 47 mgfat: 36 gfiber: 9.6 gprotein: 27.2 gsaturatedFat: 11.3 gservingSize: -sodium: 642.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Dandelion Pesto and Sausage Pasta
Directions
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Bring a large pot of lightly salted water to a boil, add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.
Return dandelion cooking water to a boil, add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.
Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil, process until pesto is smooth. Season pesto with salt and black pepper.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage, bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.