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Fresh Dandelion Pesto Pasta with Sun-Dried Tomatoes

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A vibrant and flavorful pasta dish featuring fresh dandelion greens blended into a unique pesto with toasted pine nuts, garlic, lemon, and sun-dried tomatoes. Quick and easy to prepare, this recipe celebrates seasonal wild greens with a bright, earthy taste.

Ingredients

Scale
  • 3 cups fresh dandelion greens, packed (young leaves preferred)
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1/4 cup pine nuts, toasted
  • 2 large garlic cloves, peeled
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated Parmesan cheese (optional or vegetarian alternative)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 12 ounces pasta (spaghetti, linguine, or preferred shape)

Instructions

  1. Rinse 3 cups of fresh dandelion leaves thoroughly under cold water to remove any grit. Pat dry with paper towels or spin in a salad spinner. Remove any thick stems that might be tough.
  2. Heat a dry skillet over medium-low heat. Add 1/4 cup pine nuts and toast, stirring frequently, until golden and fragrant (3-4 minutes). Remove from heat and let cool.
  3. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (8-10 minutes). Reserve about 1/2 cup of pasta cooking water before draining.
  4. In a food processor, combine dandelion greens, toasted pine nuts, 2 garlic cloves, and 1/2 cup chopped sun-dried tomatoes. Pulse a few times to roughly chop.
  5. With the processor running, slowly stream in 1/3 cup extra virgin olive oil and 1 tablespoon fresh lemon juice. Process until smooth but still a bit textured, scraping down the sides if needed.
  6. Add 1/4 cup grated Parmesan cheese and pulse a couple of times. Season with salt and freshly ground black pepper to taste. If pesto is too thick, add reserved pasta water a tablespoon at a time to loosen.
  7. Return drained pasta to the pot or a large bowl. Add pesto and toss until noodles are evenly coated. Adjust seasoning and add more pasta water if needed for a silky sauce.
  8. Divide pasta among plates and garnish with extra sun-dried tomatoes or a sprinkle of Parmesan. Serve warm.

Notes

Use young dandelion leaves to avoid excessive bitterness. Toast pine nuts carefully to prevent burning. Use reserved pasta water to loosen pesto and help it cling to pasta. For vegan version, omit Parmesan or substitute with nutritional yeast. Gluten-free pasta or spiralized zucchini can be used for gluten-free or low-carb options.

Nutrition

Keywords: dandelion pesto, pasta recipe, sun-dried tomatoes, pine nuts, easy pesto, wild greens, spring recipe, vegetarian pasta

Find it online: https://realityeats.com/fresh-dandelion-pesto-pasta-recipe-easy-homemade-with-sun-dried-tomatoes/