Dandelion Pesto Pasta with Västerbotten Cheese

The bitterness of dandelion greens and the rich, nutty flavor of Vsterbotten cheese come together in this colorful and tasty pasta dish. Making your own pesto adds a burst of freshness to the dish, making it perfect for spring.

Ingredients:

• 200g dandelion greens, washed and dried


• 50g Vsterbotten cheese, grated


• 50g pine nuts


• 2 cloves garlic


• 50ml extra virgin olive oil


• Salt and pepper to taste


• 300g pasta of your choice such as spaghetti or penne

Instructions:

Cook the pasta according to package instructions until al dente

Reserve 1 cup of pasta water before draining

In a food processor, combine dandelion greens, Vsterbotten cheese, pine nuts, garlic, and a pinch of salt and pepper

Pulse until finely chopped

With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto

Add more olive oil if needed

Taste and adjust seasoning as desired

In a large skillet, heat the pesto over medium heat

Add the cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce

Serve immediately, garnished with extra grated Vsterbotten cheese and a sprinkle of pine nuts

Enjoy!