Lawn to Table

   All the rage now in the restaurant business is the "farm to table" concept.  The buzz word in culinary arts circles is "locally sourced."  So that you aren't left out of this growing movement, here is a recipe that you can try that literally brings the outdoors in to your table.  And you need go no farther than your own back yard.

Pasta with Dandelion Greens

Kosher salt                                                          1 Tbsp balsamic vinegar

1/4 cup extra virgin olive oil                             Freshly ground black pepper

6 large cloves garlic, thinly sliced                     12 oz gemelli or penne pasta

1/4 cup pine nuts                                               2 oz finely grated Parmigiano-Reggiano

12 oz dandelion greens, trimmed                           (2 cups using a rasp grater)

     and cut into 2" lengths (about 6 cups)

Bring a large pot of well-salted water to a boil.  Meanwhile, cook the oil and garlic in a heavy-duty 12" skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes.  Transfer the garlic to paper towels to drain.

Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute.  Transfer to the paper towels with the garlic.

Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes.  Stir in the vinegar and season to taste with salt and pepper.  Keep warm over low heat.

Boil the pasta according to package directions.  Reserve 1 cup of the pasta cooking water and drain.  Add the pasta to the skillet and toss with the greens.  Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary.  Serve garnished with some of the remaining cheese, and pass the rest at the table.

Recipe courtesy of Shelley Wiseman and appearing in the June/July issue of Fine Cooking magazine.