Dandelion Greens Pesto with Fettuccine
The organic red-stemmed dandelion greens (pissenlit rouge) at the farmers market looked so perky and pretty, I couldn’t pass them up, but had no idea what I would do with them.
Turns out there was fresh fettuccine in the fridge and there seemed to be some affinity…
Dandelion greens are bitter and peppery. I paired the edgy greens in a pesto with a 3:1 ratio of slightly sweet and soft baby spinach to tone them down, but not too much. Parmesan and fruity olive oil balance the bitter flavors. Lemon juice adds bright notes. It is an intriguing yet tasty departure from our beloved basil pesto.
And apparently dandelion greens are a top source of prebiotics, a specific carbohydrate that feeds probiotics. Prebiotics are high in an indigestible fiber called inulin, which enhances the gut’s production of friendly bacteria. (Source: Cooking Light)
Dandelion Greens Pesto Recipe
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A Celebration of Green
Herbed Fettuccine, Spinach-Poached Egg, Artichoke Heart
Asparagus, Baby Heirloom Tomato, Shredded Parmesan, Raw Pepitas
Tarragon, Marjoram, Thyme, Chervil
I simply cannot go to the Farmers Market without bringing home load of …everything green. Yesterday’s haul included tomatillos, asparagus, artichokes, raw pepitas, spinach, chervil, jalapeños, chervil, chives, little green tomatoes, sage, basil, tarragon, summer squash, thyme, marjoram. And probably more.
What shall I do with all this GREEN stuff? Pairing with pasta sounds good…but not all the produce can end up in the final dish. It has to be balanced, the herbs and other ingredients have to harmonize. Alas the tomatillos, summer squash & jalapeños will be saved for another day. Asparagus stays. I’ll use marjoram for pretty floral and subtle lemony notes, tarragon for its sweet anise-like spice, thyme for pungency and earthiness, and chervil for its bright green color and lacy texture.
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Fresh Egg Fettuccine with Braised Red Cabbage, Red Onion, Roasted Red Beet
Red Wine Butter Sauce & Beet Syrup
Thyme-Scented Baby Candy Stripe Beet with Fresh Chervil
I couldn’t do it. I couldn’t toss those adorable blushing baby candy stripe beets into the pasta. Their charm would have been sadly lost. So the thyme-scented little chioggias were simply sliced in half and arranged around the pasta, with the most incredible concentrated beet syrup, and dainty little sprigs of fresh chervil.
We’re celebrating betacyanin, the pigment that gives beets their fantastic color, which also happens to be a powerful antioxidant. Candy Beet Fettuccine is the second course in a striking beet-centric vegetarian meal prepared for the 5 Star Makeover Cooking Group’s monthly challenge featuring the BEET. It joins first course, Baby Golden Beet Salad, in a color competition, posted yesterday here. Red, pink, or gold?
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