Ingredients
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Kosher salt and freshly ground black pepper
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12 ounces
orecchiette
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1 cup
frozen peas
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1 tablespoon
olive oil
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4 ounces
sliced salami, thinly sliced
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1 bunch
dandelion greens, thick stems trimmed, sliced into 1-inch pieces
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2 tablespoons
salted butter
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Fresh lemon juice to taste (about 2 tablespoons)
Directions
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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.
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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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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