Kimberly Lewis

Pesto Tortellinis with Charred Green Onion and Dandelion Leaves

I LOVE pasta! And I especially love a simple assortment of greens, allium, and protein with an olive oil based sauce. This recipe makes a great spring dinner with the garden fresh flavors of delicate green onions, dandelion leaves and peas! (Recipe below)

Pesto Tortellinis with Charred Green Onion and Dandelion Leaves

Serves 2

1-2 tbsp olive oil

½ lb mild Italian sausage (with or without casing)

4 green onions, sliced

1-2 cup dandelion leaves, chopped

1 cup peas, fresh or frozen

1 lb cheese tortellinis (spinach and cheese works too!)

2 tbsp pesto

Salt and pepper

Zest and juice of one lemon

Parmesan cheese, grated

  1. Roll sausage into ½-1 inch balls. Add olive oil to a large cast iron pan, heat over medium high heat. Add the sausage to the pan and cook for 10 minutes, rotating to sear all sides. Remove from the pan and set aside. 
  2. Add green onions to the pan and cook for 3-5 minutes, until softened. Add in Dandelion leaves, cook until both greens are wilted with slight char coloring. It’ll take about 5-10 more minutes with infrequent stirring so that you allow the char to happen. Reduce heat to medium low and the peas. Cook and stir for 1-2 minutes. 
  3. Meanwhile cook tortellinis according to package instructions for al dente, don’t over cook. 
  4. Add the pesto to the veggies and stir. Salt and pepper to taste. Add cooked tortellinis and ½-1 cup pasta water to the pan. Cook and stir until pasta water is fully reduced. Stir in the lemon zest and juice. 
  5. Serve topped with parmesan and enjoy!

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