Dandelion Pesto Pasta with Toasted Walnuts
Discover a unique twist on classic pesto with this vibrant dandelion version. Its slightly bitter notes are perfectly balanced by fresh lemon and nutty walnuts, creating a surprisingly delicious and healthy pasta dish.
Preparation
15 min.
Cook / Bake
10 min.
Servings
4
Calories
520 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 150 gFresh Dandelion Greens(Washed and thoroughly dried)
- 60 gWalnuts(Toasted)
- 60 gParmesan Cheese(Freshly grated)Milch
- 2 clovesGarlic(Minced)
- 120 mlExtra Virgin Olive Oil
- 1 TbspLemon Juice
- 1 Prise(n)Salt(To taste)
- 1 Prise(n)Black Pepper(Freshly ground, to taste)
- 300 gYour Favorite Pasta(Such as spaghetti or fettuccine)Gluten
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package instructions until al dente. Reserve about 120 ml (1/2 cup) of the pasta cooking water before draining.
While the pasta cooks, prepare the dandelion pesto. In a food processor, combine the washed dandelion greens, toasted walnuts, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper.
With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, but still slightly chunky, pesto forms. Taste and adjust seasoning as needed.
Once the pasta is drained, return it to the pot. Add the dandelion pesto and stir to coat the pasta evenly. If the pesto is too thick, add a little of the reserved pasta cooking water, one tablespoon at a time, until it reaches your desired consistency.
Serve immediately, garnished with extra Parmesan and a few toasted walnuts, if desired.
💡 Tipp
Nutrition per serving
Calories
520 kcal
Protein
18 g
Carbohydrates
55 g
Fat
28 g
Fiber
6 g
Recipe on TomTaste: https://tomtaste.com/recipe/dandelion-pesto-pasta-with-toasted-walnuts
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