1/2 pound spaghetti4 ounces pancetta or bacon, diced 1/2 onion, diced 1 large bunch dandelion greens, washed and chopped 2 stalks green garlic, washed carefully (it can be gritty) and chopped 1 cup freshly grated parmesan cheese 2 tsp olive oil salt and freshly ground pepper to taste Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain immediately.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta or bacon and cook 2-3 minutes, until the fat starts to render and the edges of the bits of meat start to brown. Add the onion and saute another 1 minutes, just until the onion starts to soften.  Now add the dandelion greens and the green garlic, stir, and cover the skillet briefly to let the greens wilt. Dandelion greens are hardier than spinach but more delicate than kale; you won't need to cook them too long. By the time you've drained the pasta, the greens should be ready.  In a large bowl, combine the pasta and the dandelion mixture. Add the grated cheese and olive oil and toss well. Season with salt and pepper. Serve immediately.

recipe from inerikaskitchen.com