Nimhue's Root Connection

a blog about all things good and green, living with the land, & loving with the whole heart

Lemon Garlic Dandelion Pasta with Beans

This recipe uses fresh dandelion greens, which are readily foraged in early Spring. Zingy lemon

and raw garlic tame the bitterness of the greens and create a delightful and refreshing "pesto," 

while the beans add protein and balance the powerful flavors. It makes a great lunch or side

dish and is very affordable to make. 

Gluten Free   Vegetarian

Makes 1 Serving     10 -15 minutes   

Spring Recipe    Cold Lunch / Side Dish

 

INGREDIENTS:

 

  • 2/3 cup gluten free pasta, such as farfalle or rotini
  • 1 1/2 cups raw dandelion greens, washed
  • 1/2 cup cooked cannellini beans, rinsed and cooled
  • 2 cloves garlic, peeled
  • 1 oz grated parmesan
  • 1 tsp lemon juice (or more to taste)
  • 1/2 tbsp olive oil
  • pinch of sea salt

 

DIRECTIONS:

 

Cook the pasta according to package instructions or to desired firmness. Rinse and let cool.

In a colander, wash the dandelion greens well and then lay them out on a kitchen towel and pat dry.

Using a blender or chopper, pulse together the dandelion, garlic, lemon juice, olive oil, and salt until it reaches a pesto-like consistency. Note: the dandelion greens may get caught up in the blades of some choppers, so pre chopping into smaller pieces is sometimes adviseable. 

In a bowl, stir together the cooked pasta, the dandelion pesto, the beans, and grated parmesan. ~Enjoy!

 

As you can see by the pictures to the left, I've garnished my bowl with some freshly picked violet flowers