Friday, May 10, 2013

Pasta with Spring Greens and Bacon - Adapted from Martha Stewart

Fiddleheads and dandelions are available so we decided to make a pasta dish from it.  This goes together literally as fast as you can cook the pasta.  So, heat water to boiling and cook the pasta according to directions (we used linguine).  Steam the fiddle heads for 3-4 min.  Crisp some bacon and remove to a plate.  Add the chopped dandelions to the pan where the bacon was cook and saute them until they are wilted.  Drain the linguine and add to the greens pan.  Drizzle on some olive oil, salt and pepper and turn out into a large bowl.  Top with the fiddle heads and bacon and toss.  We found it delicious but a couple of comments: 1) the dandelions are bitter...more bitter than our other favorite in this type of dish, rapini and 2) the fiddleheads have a wonderful nutty, earthy taste but are a bit pricey.

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