Pasta with Dandelion Pesto, Green Beans and Potatoes

Recipe by Vegetable Matter

Pasta with Italian Dandelion Green Pesto, Green Beans and Potatoes
serves 2-4


Italian Dandelion Green Pesto

2            cups          tightly packed, washed dandelion green leaves
12                           large basil leaves
2                             garlic cloves
1            cup            toasted pine nuts
1/2         cup            olive oil
1/3         cup            parmesan, grated
1            Tbs           creme fraiche
                              sea salt and black pepper


1/2         lb              Yukon gold potatoes, peeled, quartered and cut into 1/2" slices
1/2         lb              green beans, preferably flat-pod, cut into 1" pieces
1            lb              dry ribbon pasta such as fettucine


  1. Combine greens, basil, garlic and pine nuts in food processor.  Slowly stream in olive oil while motor is running until well combined and smooth.  Add cheese and creme fraiche.  Season with salt and pepper.
  1. Boil large pot of water and add 5 or so tsp sea salt.  Add potato slices and return to a boil.  
  2. As soon as water is boiling again, add pasta and beans and cook until pasta is done. 
  3. Drain, reserving 1 1/2 cups of the cooking liquid and set aside.
  4. Combine the pesto with 2 Tbs cooking liquid and heat over medium low in a large saute pan.  Add pasta mixture and toss until evenly coated.  Add more cooking liquid as needed so pesto won't coat too thickly, and continue to toss until well-combined.
  5. Serve with more grated parmesan on top.