Dandelion Pesto Penne

Dandelion Pesto Penne is a spring dish, tasty and colorful, distinguished by its slightly bitter flavor from the dandelion, an edible herbaceous plant also known as “lion’s tooth”. Here’s the recipe:

Ingredients

• 320 g of penne rigate
• 100 g of cleaned dandelion leaves
• 30 g of pine nuts
• 1 clove of garlic
• 50 g of grated Parmesan cheese
• 50 g of grated Pecorino Romano cheese
• Extra virgin olive oil as needed
• Salt to taste
• Pepper (optional)

Preparation

1. Thoroughly wash the dandelion leaves in cold water and dry them.
2. Bring a large pot of salted water to a boil to cook the penne.
3. Meanwhile, in a mortar or food processor, combine the dandelion leaves, pine nuts, a peeled garlic clove, and a pinch of salt.
4. Start crushing or blending the ingredients, gradually adding the extra virgin olive oil until a homogeneous and slightly thick cream is obtained.
5. Add the grated cheeses to the pesto and mix well (if the mixture is too thick, you can add a bit of the penne’s cooking water to soften it).
6. Taste the pesto and adjust the salt if necessary. If you like, you can also add a bit of pepper.
7. Cook the penne according to the cooking time indicated on the package, draining them when they are “al dente.”
8. Preserve some of the penne cooking water.
9. Place the drained penne in a large bowl and pour the dandelion pesto over the pasta.
10. Toss the penne thoroughly with the pesto, adding some of the cooking water to make it creamy if necessary.
11. Serve the dandelion pesto penne hot, with an additional sprinkle of Parmesan if desired.

Curiosity

Dandelion is not just a plant with a unique flavor but is also rich in beneficial properties. It boasts diuretic and purifying properties and contains many vitamins and minerals, a real boon for health!

I recommend pairing this dish with a light, fresh white wine, such as a Vermentino or a Trebbiano, which can balance the bitterness of the dandelion leaves.