Heather Barnes
Austin, Texas
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Instagram: @aforagersfeast | barnes.com
INGREDIENTS
Pasta
o 1 package spinach linguine noodles
o 1 watermelon radish thinly sliced o 1⁄2 cup peas o Edible flowers
Pesto
o 1 generous bunch dandelions greens, roughly 2 cups
o 3 garlic cloves o Pinch of salt and pepper o 3 tbsp pine nuts o 2⁄3 cup olive oil
METHOD
Boil dandelion greens for 5 minutes. Drain, and remove moisture with paper towels. Chop coarsely.
Toss in the food processor with the rest of the ingredients. Slowly stream in the olive oil. Add additional salt to taste.
Bring a pot of water to boil. Add in linguine and cook al dente for about 4 minutes. Drain and set aside.
Bring another pot of water to boil and add peas. Cook for about 5 minutes and strain.
Finely slice watermelon radish for a garnish.
Combine pesto with pasta and peas. Sprinkle on any edible flowers available! I used marigold, chamomile, borage, mint flowers, and basil.