Pasta with Dandelion Greens, Garlic, and Pine Nuts​​

finecooking.com
serves 4
Ingredients

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 large cloves garlic, thinly sliced
• 1/4 cup pine nuts
• 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• 12 oz. gemelli or penne
• 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

PreparationCook penne pasta according to package instructions.. Heat olive oil and garlic in a skillet over medium heat for about 3 minutes, stirring occasionally. Add pine nuts and cook for about 1 more minute. Then, transfer garlic and pine nuts onto paper towels. Add the greens to the skillet and cook, stirring, until wilted, 1-2 minutes. Stir in vinegar and season with salt and pepper. Keep warm over low heat. Add penne to skillet with greens. Add garlic, pine nuts, and some cheese, then toss, serve, and enjoy!
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