Pasta with Dandelion Pesto

Dandelion pesto can be prepared in advance and stored, making it available even in the months when dandelions are blooming or have already bloomed. Pasta with pesto is prepared so quickly that it will often find its way to your plate.

Details

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, Macaroni

Pesto

40 g Pine nuts
170 g Chicory, fresh
3 pods Garlic, fresh
8 spoon Oil, olive
80 g Cheese, Parmesan, grated
2 pinch Salt, table
1 pinch Spices, pepper, black

Steps

Place a pan on the stove and quickly toast the pine nuts without any fat until they are lightly browned. Shake the pan several times during toasting to ensure the pine nuts are evenly toasted. Transfer the toasted pine nuts to a plate to cool. Thoroughly clean the dandelion leaves and rinse them under running water. Then dry them well and chop them coarsely. Peel the garlic cloves and cut them into quarters.
In a food processor, add about half of the dandelion leaves and olive oil. Process for about 2 minutes. Then add the remaining dandelion leaves and olive oil, toasted pine nuts, grated Parmesan, and garlic. Process everything together until a smooth, creamy mixture forms. Season the dandelion pesto with salt and pepper to taste.
Place a large pot of salted water on the stove. Wait for the water to boil, then add the pasta and cook for the time indicated on the package. Drain the cooked pasta well and return it to the pot. Pour the prepared pesto over the pasta and mix everything together thoroughly.
Serve the prepared pasta on plates and enjoy.

Nutrition Information (Per 100g)

Calories: 362.02 kcal
Fat: 16.19 g
- Saturated Fat: 3.24 g
Carbohydrates: 41.1 g
- Sugars: 1 g
Protein: 11.21 g
Fiber: 2.62 g

Advice

If the pesto is too thick, thin it out with a bit more olive oil. When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. For every liter of water, use 10 to 12g of salt.