The Bohemian Stove

A simple pasta dish with dandelion, arugula, roasted pepper and pistachio 

Yesterday was a perfect early spring day in southern Ontario - sunny and warm with buds just beginning to open on all the trees. I could have stayed outside all day! But the weather seemed to demand something seasonal, so I went inside to cook… Spring is the best time to use dandelion greens, when they are young and tender and not too bitter. You can harvest your own, if you know where to get pesticide-free ones, or purchase them in some grocery stores. Either way, this dish is a delicious way to celebrate spring! Here’s the recipe:

Ingredients

• 200 grams tube-shaped pasta (I used garganelli)
• 1 bunch arugula
• 1 bunch young dandelion greens
• 2 cloves garlic, minced
• 6 tablespoons olive oil
• 1 red pepper
• 3 tablespoons pistachios
• chilies, sea salt and pepper, to taste
• grated Parmesan cheese, to taste

Directions

Turn oven on to broil and set the red pepper under the heat. Rotate the pepper every few minutes until the skin is blistered and starting to blacken. Take the pepper out of the oven and place it in a bowl; cover with a plate. Allow the pepper to steam for 15-20 minutes - the skin will start to separate from the flesh of the pepper. Remove the skin, take the core and seeds out of the pepper, and cut into slices.

Prep all the other ingredients. Wash the greens, remove any thick stems and tear any large leaves. Mince the garlic, coarsely chop the pistachios and grate the cheese.

Bring a pot of salted water to boil and cook pasta until al dente. Drain.

While the pasta is cooking, prepare the greens. Start by heating the olive oil in a large sauté pan over medium. Add the garlic and sauté briefly. Before the garlic browns, toss in the greens, peppers, 2 tablespoons pistachios, a pinch of chilies and salt. Cook for several minute until the greens are wilted. Toss in the cooked pasta, and sauté briefly. Adjust seasonings. Serve the pasta and top with remaining pistachios and grated Parmesan cheese.

Notes: Dandelion greens can have a strong flavour. If you can’t handle the bitterness all that much, use more arugula and less dandelion.

I love the Parmesan cheese in this dish, so I use lots. If you want the dish to be vegan, substitute the Parm with a vegan cheese, or leave it out altogether. If you would like the dish to be gluten free, use your favourite gluten free pasta!