Pappardelle with Dandelion Pesto
1 nest pappardelle pasta (substitute linguine or spaghetti if you don’t have pappardelle)
1 large egg
1/4 cup dandelion almond pesto (recipe below)
red pepper flake & parmesan cheese for serving
In a large pot over high heat, bring 2 quarts salted water to boil. Once boiling, cook pappardelle until al dente, about 8 minutes. Reserve 1/4-1/2 cup cooking liquid. Drain pasta and set aside. In a nonstick skillet over medium heat, Cook egg until whites are set and yolk reaches desired runniness, about 5 minutes depending on preference.
To serve, gently toss pappardelle with pesto and 1/4 cup cooking water (add more if necessary). Top with fried egg, red pepper flakes, and a parmesan cheese.
1 large bunch dandelion greens, washed and dried
4 cloves garlic
1/2 cup almonds, chopped
1/3 cup parmesan cheese
1/2 cup olive oil, divided
salt and pepper to taste
In a food processor, pulse to combine 1/3 of greens with 1/4 cup olive oil. Scrape down sides of the bowl and add the remaining greens. Add almonds, garlic, generous seasoning of salt and pepper. Pulse to combine. Add cheese and additional 1/4 cup olive oil, process
until everything is smoothed out. Taste and add more salt as necessary.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.