Spicy Fettuccine with Dandelion Greens, Sun-Dried Tomatoes and Pancetta

italianfoodforever.com
serves 4-6
Ingredients

• 1 Bunch Dandelion Greens - About 2 Cups Cooked
• 3 Tablespoons Olive Oil
• 6 Large Sun-Dried Tomatoes, Diced
• 1/4 Cup Diced Pancetta
• 3 Large Garlic Cloves, Peeled & Minced
• 2 Red Hot Peppers, Minced
• Salt & Pepper
• 1 Pound Pasta 

To Serve:

• Freshly Grated Pecorino or Parmesan Cheese

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Preparation

1. Trim the greens, and coarsely chop.
2. Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
3. Use a slotted spoon to remove the greens from the water and drain well.
4. In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
5. Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
6. Season with salt and pepper to taste.
7. Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
8. Reserve a small cup of the pasta water, then drain well.
9. Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
10. Add a little of the pasta water to moisten and toss well.
11. Serve in individual bowls and pass the grated cheese at the table.

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