Skip to main content

Garganelli with Dandelion Pesto

Deborah Baic/The Globe and Mail

Garganelli is an egg pasta formed by rolling pasta squares around a rod. Any short pasta, such as penne, will do.

Servings: 6

Ready time: 30 minutes

Ingredients

1 lb (500 g) garganelli

4 cups packed dandelion greens, stems removed

1 and 1/2 cups shaved pecorino romano or Parmesan

1/2 cup olive oil

1/4 cup packed flat-leaf parsley

1 tsp chopped garlic

1/2 tsp chili flakes

Salt and freshly ground pepper

Method

Place the dandelion greens, 1 cup of pecorino, olive oil, parsley, garlic and chili flakes in a food processor. Blend until slightly chunky. Season with salt and pepper.

Place pasta in large pot of salted boiling water and boil until al dente (9 to 10 minutes). Drain immediately, reserving 1/2 cup of the pasta cooking water. Toss pasta with pesto, stirring in a little cooking water if it seems dry. Season with extra salt and pepper if needed.

Serve garnished with the remaining 1/2 cup of shaved pecorino.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.