pici pasta with dandelion greens

prep time:  tbd
cook time:  tbd
servings:  2 - 4

12-ounces pici pasta
1 bunch dandelion greens - washed
1 garlic clove - sliced thin
1/2 cup olive oil
2 eggs - lightly beaten
1 teaspoon pepper
1/4 cup grated pecorino romano cheese
2 tablespoon bread crumbs

1.  bring a large pot of water to a boil with 2 tablespoons slat.  slice the stems off the dandelion greens until only about 1/2-inch remains.  heat the oil and garlic in a saute pan until the garlic becomes fragrant and starts to sizzle.  toss in the dandelion greens and move them around the pan. cook partially covered until greens are wilted and softened, about 5 minutes.  set aside.

2.  meanwhile, cook the pasta until al dente.  just before draining, scoop out 1/3 cup of the pasta water and slowly whisk it into the eggs.  add the drained pasta to the saute pan, drizzle in the eggs and chili, and then toss everything together.   taste for seasoning and add more salt, if needed.  stir the pecorino and breadcrumbs together in a little bowl; sprinkle over the pasta and serve.

- goop, february 2014

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