Recipe: Pasta Lombardi with Dandelion Greens

Patrick and I recently checked out Anthony's Supper Club in Frewsburg, NY. We loved the Rigatoni Lombardi, topped with a unique gorgonzola-based sauce. (Highly recommend Anthony's if you're in southern Chautauqua County!)

Patrick was inspired to make a version of Pasta Lombardi with dandelion greens. The creamy sauce balanced the bitter greens beautifully; yumm! If you've got dandelions in your lawn, pick them ASAP for culinary use (before they get more bitter than even I find palatable).

Pasta Lombardi with Dandelion Greens

• 5.5 oz linguini or flat rice pasta

• 3 cloves garlic, minced

• 1/2 medium onion, chopped

• butter or sunflower oil

• 8 baby portabella mushrooms, chopped

• 1 cup cream 

• 4 oz gorgonzola cheese

• 4 cups dandelion greens, loosely packed

• pinch of salt

• pinch of red pepper flakes (optional)

• Crushed walnuts, parsley, and/or dandelion flowers for topping/garnish (optional)

Cook pasta to al dente, salting the water liberally. (Patrick's Italian friend told him "It should taste like the Mediterranean.") 

Sweat mushrooms in a little oil/butter and salt in a large skillet on medium heat. Once browned, add onion with another dash of oil/butter. Add finely chopped dandelion greens to skillet with garlic and red pepper flakes (if desired). Turn heat to low and wilt greens.

In a saucepan, warm cream with crumbled gorgonzola until cheese is just melted. Add salt. Combine drained pasta with veggies in skillet. Pour cream sauce on top and stir to combine.

Garnish if desired. Enjoy!