Penne with Dandelion Greens, White Beans & Pancetta
Penne tossed with slow-cooked navy beans and garlic-and-pancetta wilted dandelion greens, for a hearty, slightly bitter spring dish.
Ingredients
- 1 cup dried navy beans, soaked overnight
- 3 cups cold water
- 1 bay leaf
- ½ large sweet onion, peeled
- 1 tsp. chopped fresh thyme
- 3 bunches dandelion greens
- 2 tbs. Sicilian extra virgin olive oil
- 8-12 slices pancetta, diced
- 5 garlic cloves, crushed
- 1 pound short egg pasta, like penne
- salt and fresh ground black pepper to taste
Directions
Drain the beans, cover with fresh water in a pot, add the bay leaf and onion, and simmer uncovered about an hour until tender. Stir in the thyme and season.
Trim the tough dandelion stems, halve the leaves, and blanch in boiling salted water 4-5 minutes; drain and rinse in cold water.
Cook the pancetta in olive oil over medium/low heat until almost crisp, about 5 minutes; remove. Add the garlic to the same pan, cook until it colors, then add the dandelion greens and sauté 2-3 minutes until wilted.
Boil the pasta, drain, and toss with the beans and the wilted greens (with their oil and garlic). Sprinkle with the reserved pancetta and serve.