Pici Pasta With Dandelion Greens

1. 1

   Bring a large pot of water to a boil with 2 tablespoons kosher salt.

2. 2

   Slice the stems off the dandelion greens until only about 1/2 inch remains.

3. 3

   Heat the oil and garlic in a saute pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.

4. 4

   Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.

5. 5

   Add the drained pasta to the saute pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.

6. 6

   Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve.

No nutritional information available.

No additional tips available.