Dandelion Greens Pesto Pasta
Ingredients
1 cup dandelion greens, chopped and tough stems removed
1 cup baby spinach
½ cup fresh basil leaves
⅓ cup roasted pistachios (unsalted)
2 tbsp lemon juice
1 clove garlic
¼ cup extra virgin olive oil
¼ tsp salt (adjust to taste)
¼ cup dairy-free cashew cheese
8 oz tagliatelle (fresh or dried)
½ white onion, thinly sliced
1 small zucchini, halved and thinly sliced
1 cup peas (fresh or frozen)
Instructions
In a blender or food processor, combine dandelion greens, spinach, basil, pistachios, lemon juice, garlic, and salt. Pulse until roughly chopped. Add olive oil and cashew cheese, then blend until smooth and creamy. Adjust seasoning and loosen with a splash more oil or warm water if needed.
Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add onions and cook until soft and fragrant (about 3–4 minutes). Add zucchini and sauté for another 3–4 minutes until tender but still bright. Add peas and cook just until warmed through. Season with salt and pepper.
Add cooked pasta and pesto to the skillet with the veggies. Toss gently to coat, adding reserved pasta water a little at a time until the sauce clings beautifully.