Dandelion Pasta
Here’s a rustic, nutrient-rich Dandelion Pasta recipe that celebrates the bold, bitter beauty of foraged greens 🌿🍝. Dandelion leaves bring a peppery edge that pairs beautifully with garlic, olive oil, and creamy accents—perfect for springtime or anytime you want to channel wild vitality.
🌱 Dandelion Pasta with Ricotta & Garlic
Inspired by Penne Pasta with Dandelions and Guy’s Dandelion Pasta
🧂 Ingredients (Serves 2)
- 1 bunch dandelion greens, washed and chopped
- 8 oz penne or linguine
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup ricotta cheese
- ¼ cup Parmesan, grated
- Salt & pepper to taste
- Optional: pinch of chili flakes, lemon zest, or fermented tomato powder
🔥 Instructions
- Blanch the greens
Bring a pot of salted water to boil. Add dandelion greens and cook for 2–3 minutes to reduce bitterness. Drain and set aside.
- Cook pasta
In the same pot, cook pasta until al dente. Reserve ¼ cup pasta water before draining.
- Sauté aromatics
In a skillet, heat olive oil. Add garlic and chili flakes (if using) and sauté until fragrant.
- Combine
Add blanched greens to the skillet and toss to coat. Stir in ricotta, Parmesan, and reserved pasta water. Mix until creamy.
- Finish & serve
Add cooked pasta and toss everything together. Season with salt, pepper, and lemon zest. Serve warm with extra Parmesan.
💡 twist:
- Add adaptogens like tulsi or astragalus to the sauce for functional depth.
- Use sourdough discard pasta or layer into savory parfaits with pine needle pesto.