Orecchiette with Crispy Salami, Peas + Dandelion Greens

By Caroline Wright
May 13, 2013
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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)
  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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