Orecchiette with Baby Dandelion Greens in Lemony Cream Sauce

Name: Orecchiette with Baby Dandelion Greens in Lemony Cream Sauce
Ingredients: 1 pound orecchiette; ¾ teaspoon table salt, divided, plus salt for cooking pasta; 2 tablespoons extra-virgin olive oil; 1 shallot, halved and sliced thin; ¼ teaspoon pepper; 2 garlic cloves, minced; ¼ teaspoon red pepper flakes; 8 ounces baby dandelion greens, cut into 1-inch pieces; 1 cup heavy cream; 2 tablespoons unsalted butter; 2½ ounces Parmesan cheese, grated (1¼ cups), divided; ½ teaspoon lemon zest plus 1 tablespoon lemon juice; ¼ cup chopped fresh basil

www.americastestkitchen.com

Like their mature incarnation, baby dandelion greens pack strong, grassy flavors and a bitter punch. But unlike their grownup selves, the babies are very tender and require minimal cooking, making...

Keywords

Main Courses
Vegetables
Weeknight
Sauces

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