Pasta with Dandelion
- 1 lb of tonnarelli, pici, spaghetti,
- 1 bunch of dandelion
- 1 Tbsp extra virgin olive oil
- 1 to 1 1/2 cups grated pecorino cheese
- 1 tsp to 2 Tbsp freshly ground black pepper, to taste
- Sea salt or Kosher salt
Prepare the dandelion.
- Wash and sort the dandelion leaves and rinse well, but don’t dry them.
- Chop the leaves into pieces.
Cacio e Pepe
- Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn’t completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.
- Remove from heat and drain if there’s any water left in the bottom, then squeeze the rest of the water from the greens. Place in a small food processor with a few pinches of salt, and purée.
Prepare the pasta.
- Cook the pasta according to the directions on the package, except use less water than usual. It’s important to have lots of starch for this dish.
- Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, or wok, without turning on the burner. Add the grated cheese and pepper.
- Add the pasta using a pasta fork (do not drain the pasta in a colander), and begin stirring the pasta with a wooden fork off the heat.
- Continue to add water as necessary until a sauce begins to form on the pasta.
Add the Dandelion
- Now add the puréed dandelion and mix well.