Spring Dandelion Fettuccine

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By: The Homemakers Test Kitchen

Spring dandelion greens have a pleasant bitterness and a rich taste that pairs well with other strong flavourings. If you can't find fresh dandelion leaves, use curly endive or chicory, instead.

Ingredients

1 lb (500 g) trimmed dandelion green (8 to 10 packed cups/2 to 2.5 L)

1/2 cup (125 mL) diced smoked bacon (3 oz/90 g)

1 onion, chopped

3 cloves garlic, minced

1/4 tsp (1 mL) black pepper

1 lb (500 g) fresh or dried fettuccine

1/3 cup (75 mL) dry white wine

1 cup (250 mL) chicken stock

1/4 tsp (1 mL) salt

2 tbsp (30 mL) extra-virgin olive oil

Grated Parmesan cheese

Preparation

In large pot of boiling salted water, cook dandelions until tender-crisp, 3 to 4 minutes (for wild dandelion, about 2 minutes). Drain; chill under cold water and drain. Chop and set aside.

In large skillet over medium heat, fry bacon until crisp; add onion, garlic and pepper. Fry, stirring often, until onion is lightly golden, 5 to 6 minutes.

Meanwhile, in large pot of boiling salted water, cook fettuccine until al dente, 2 to 3 minutes for fresh noodles. Reserving 1/2 cup/125 mL of the water, drain.

Add wine to skillet; increase heat to high and cook, stirring and scraping up brown bits from bottom of pan, until wine is evaporated. Stir in stock, salt and dandelions; boil until dandelions are tender, 1 to 2 minutes. Add fettuccine; cook, stirring, until heated through and ingredients are well mixed, adding pasta water to moisten as necessary.

Remove from heat; add oil and toss to coat. Serve with cheese.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings (without cheese): about
Calories	369
Protein	13 g
Fat (total)	13 g
Sat. Fat	5 g
Carbohydrate	51 g
Fibre	5 g
Cholesterol	64 mg
Sodium	749 mg
Calcium	15 % RDI
Iron	32 % RDI
Vitamin A	96 % RDI
Vitamin C	38 % RDI
Folate	58 % RDI

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5 fast pasta recipes

Source

Homemakers Magazine: May 2007

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