Spaghetti al pesto di tarassaco e mandorle con pomodorini confit 
Spaghetti with Dandelion and Almond Pesto with Roasted Cherry Tomatoes
This recipe came about by chance, out of the need to use up some ingredients that were no longer at their freshest. The result was so delicious that I just have to share the process with you.
Spaghetti with Dandelion and Almond Pesto with Roasted Cherry Tomatoes
This recipe came about by chance, out of the need to use up some ingredients that were no longer at their freshest. The result was so delicious that I just have to share the process with you.
Cooking Instructions
- 1
First, prepare the roasted cherry tomatoes. Preheat the oven (convection, 350°F/180°C). Cut the tomatoes into quarters lengthwise.
- 2
Transfer the tomatoes to a bowl. Season with olive oil, salt, a pinch of sugar, and oregano. Mix well, then arrange them on a baking sheet lined with parchment paper. Roast for about 30 minutes.
- 3
Meanwhile, bring a pot of water to a boil for the spaghetti.
- 4
Next, make the dandelion pesto. Wash and trim the dandelion greens, removing the stems, which are especially bitter. Place them in a deep nonstick skillet (you'll use this later to toss the spaghetti). Add a little olive oil and salt, and cook for about 15 minutes.
- 5
Add the spaghetti to the boiling water and cook according to package directions.
- 6
Place the cooked dandelion greens in a food processor or use an immersion blender. Add the almonds, a little pasta cooking water, half a clove of garlic, and olive oil. Blend until smooth.
- 7
Transfer the pesto back to the nonstick skillet and grate in some Grana Padano or Parmesan cheese. If the pesto is too thick, add more pasta cooking water to loosen it.
- 8
Drain the spaghetti and toss it in the skillet with the pesto.
- 9
Serve the pasta topped with the roasted cherry tomatoes. If you like, drizzle with a little olive oil and sprinkle with pine nuts for garnish.
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