Most people never dare to “play” with dandelion greens because of the extreme bitterness. In this recipe the avocado and pinenuts make it really accessible. Don’t be fooled because of the apparent lack of protein in this dish. It is a very satisfying entree, full of great-for-you oils.
Pasta with Dandelion Greens, Toasted Garlic and Avocado
Serves: 2 servings
½ pound of your pasta of choice — I sometimes use a gluten free pasta made with rice— like the one in the photo, but usually I stick to zucchini or butternut squash noodles made in a spiralizer.
1 bunch dandelion greens
4 cloves of garlic
⅓ cup pine nuts
A handful of olives
Enough olive oil
Salt and pepper to taste
1. Cook pasta according to instructions.
2. Cut dandelion greens in small pieces.
3. Bring water to boil with enough salt so it tastes pretty salty and add the dandelion. Blanch anywhere from 2 to 5 minutes, according to your tolerance for bitterness. Transfer to a colander and wash promptly with very cold water.
4. Bring olive oil to medium heat in a sauté pan, and add the crushed garlic cloves. Lower the temperature and toast the garlic gently.
5. Add pine nuts and olives. Season with salt and pepper.
6. Add pasta and dandelion greens and mix
7. Dice the avocado and add right before servings, mixing gently.
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