Orecchiette With Crispy Salami, Peas + Dandelion Greens

1. 1

   Bring a large pot of salted water to a boil. Cook orecchiette according to package directions for al dente, adding peas to the boiling water just as the pasta has finished cooking. Reserve 1/4 cup cooking water; drain pasta.

2. 2

   Meanwhile, heat oil in a large skillet over medium-high. Add salami and cook, stirring, until salami is crisp, 2 minutes. Stir in greens, butter, peas and pasta to salami in skillet; add as much reserved pasta water to create a thin sauce. Toss pasta until greens wilt. Season with salt, pepper and lemon juice to taste.

* Per serving · 4 servings · Values may vary.

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