Penne with Dandelion Pesto

Penne with dandelion pesto is a colorful, flavorful spring dish distinguished by its slightly bitter taste from dandelion, an edible herbaceous plant also known as “dandelion.” Here is the recipe:

Ingredients

• 320 g penne rigate
• 100 g cleaned dandelion leaves
• 30 g pine nuts
• 1 garlic clove
• 50 g grated Parmigiano
• 50 g grated Pecorino Romano
• Extra-virgin olive oil to taste
• Salt to taste
• Pepper (optional)

Preparation

1. Thoroughly wash the dandelion leaves in cold water and pat them dry.
2. Bring a large pot of salted water to a boil to cook the penne.
3. Meanwhile, place the dandelion leaves, pine nuts, peeled garlic clove, and a pinch of salt in a mortar or food processor.
4. Begin pounding or blending the ingredients, gradually adding extra-virgin olive oil until you obtain a smooth, slightly thick cream.
5. Add the grated cheeses to the pesto and mix well (if the mixture is too thick, add a little pasta cooking water to loosen it).
6. Taste the pesto and adjust the salt if needed. If desired, add a little pepper.
7. Cook the penne according to the package instructions, draining them al dente.
8. Reserve some of the pasta cooking water.
9. Place the drained penne in a wide bowl and pour the dandelion pesto over the pasta.
10. Toss the penne with the pesto, adding a little cooking water to make it creamier if necessary.
11. Serve the penne with dandelion pesto hot, with an extra sprinkle of Parmigiano if desired.

Notes

Dandelion is not only a plant with a unique flavor but is also rich in beneficial properties. It boasts diuretic and detoxifying effects and contains many vitamins and minerals—a true boon for health!

I recommend pairing this dish with a light, crisp white wine such as Vermentino or Trebbiano to balance the slight bitterness of the dandelion leaves.