Dandelion Greens Pasta with Mushrooms, Tomatoes and Toasted Garlic Breadcrumbs

[Guest guest]

Dandelion Greens Pasta with Mushrooms, Tomatoes and Toasted Garlic Breadcrumbs

 

1 bunch of dandelion greens

2 slices of vegetarian bacon

12 to 15 medium-sized mushrooms

butter and olive oil

1/2 to 1 basket of cherry tomatoes

3/4 cup bread crumbs

1 to 3 garlic cloves

pasta of your choice

 

First, prep the greens: wash and spin them to get out any hidden dirt, then cook

for 2 minutes in boiling, well-salted water. Drain well, chop, and set aside.

Start your water for pasta. Heat bacon and chop in small pieces. Halve or

quarter cherry tomatoes, or cut up bigger tomatoes into small pieces. While your

pasta is cooking, you can do the rest of this. In a small skillet, heat some

olive oil and butter, put garlic through a garlic press and add, stirring for a

moment, then add breadcrumbs and stir to coat. Continue cooking and stirring

until breadcrumbs are golden brown and have a toasty, garlicy aroma. Remove from

heat and set aside. In a skillet large enough to hold everything, including the

pasta after it is cooked, add bacon with a little oil,  then add the mushrooms

and cook together until  mushrooms browned, splash in a little pasta water if

it’s getting too dry. Add chopped, cooked dandelion greens and tomatoes, and

cook/stir a few

minutes more while pasta finishes cooking. Drain pasta, add to greens mixture

and toss to combine well. Top each serving generously with garlicky toasted

breadcrumbs.