Pasta With Dandelion Stems

• 1/2 pound linguine
• 2 tablespoons olive oil
• 2 ounces pancetta or bacon, coarsely chopped
• Dandelion stems from 2 pounds of greens, cut into 1 1/2 -inch pieces
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• Crushed red pepper
• Salt
• Freshly grated Parmesan cheese

1. Cook the linguine in a large pot of boiling salted water until al dente.
2. Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.
3. Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper. Season with salt and serve; pass the Parmesan cheese alongside.
4. Wine Recommendation: The dandelion stems and classic Italian flavors--olive oil, garlic, Parmesan and pancetta--call for a fruity, tart, dry Italian white. The best choice: a Gavi, perhaps the 1995 Michele Chiarlo or the 1995 La Scolca Villa Scolca.

linguine, olive oil, bacon, dandelion, garlic, lemon juice, red pepper, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-with-dandelion-stems (may not work)