Recipe - Pasta With Dandelion Stems

One half pound Linguine
2 tablespoon Extra virgin olive oil
2 ounce Pancetta or bacon; coarsely
chopped
Dandelion stems from 2lbs of
greens; cut into 1 1/2inch
pieces
2 lg Garlic cloves; thinly cut or sliced up
1 tablespoon Fresh lemon juice
Crushed red pepper; large
pinch
Salt; to taste
Freshly grated Parmesan
cheese; for accompaniment

Cook the linguine in a large pot of boiling salted water until al dente.

Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and
cook over moderately high heat until crisp. Transfer the pancetta to a
plate. Add the dandelion stems to the skillet and cook until crisptender,
about 5 minutes. Add the garlic and cook until lightly browned, about 2
minutes.

Drain the linguine. In a large warmed bowl, toss the pasta with the
dandelion stems, lemon juice and a large pinch of crushed red pepper.
Season with salt and serve; pass the Parmesan cheese alongside.

Per serving: 301 Calories; 9g Fat (27% calories from fat); 11g Protein; 43g
Carbohydrate; 10mg Cholesterol; 387mg Sodium

NOTES : Recipe source: Food and Wine March 1998

Recipe by: Ron West

Posted to BakeryShoppe Digest by Ron West ronwest@centex.net on Feb 10,
1998