Fettuccine W Dandelion Greens Sun Dried Tomatoes Pancett Recipes

Steps:

• 1. Trim the greens, and coarsely chop.
• 2. Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
• 3. Use a slotted spoon to remove the greens from the water and drain well.
• 4. In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
• 5. Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
• 6. Season with salt and pepper to taste.
• 7. Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
• 8. Reserve a small cup of the pasta water, then drain well.
• 9. Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
• 10. Add a little of the pasta water to moisten and toss well.
• 11. Serve in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Steps:

• Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
• Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
• Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
• Cover and cook the greens for about 3 minutes, until just hot and wilted.
• Transfer to a warm vegetable dish and crumble bacon all over the top.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.