Orecchiette with Crispy Salami, Peas + Dandelion Greens

May 13, 2013
  • Serves 4
  • 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)
In This Recipe
  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. 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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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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.