Dandelion Pesto And Sausage Pasta
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute
2
Transfer to a bowl with a slotted spoon, leaving water in the pot
3
Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes
4
Drain, reserving 1/2 cup pasta water
5
Process 3/4 of the dandelion greens in a food processor until finely chopped
6
Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth
7
Season pesto with salt and black pepper
8
Heat a large skillet over medium-high heat
9
Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes
10
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
11
Ladle into bowls and garnish with Parmesan cheese