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- Kosher salt and freshly ground black pepper
- 12 ounces orecchiette
- 1 cup frozen peas
- 1 tablespoon olive oil
- 4 ounces sliced salami, thinly sliced
- 1 bunch dandelion greens, thick stems trimmed, sliced into 1-inch pieces
- 2 tablespoons salted butter
- Fresh lemon juice to taste (about 2 tablespoons)
- 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.
- 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.
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