Rustic Sun Medallion Pasta with Walnut & Dandelion Recipe

Imagine a pasta dish that brings together the warmth of the sun with the earthy, vibrant flavors of nature. That’s exactly what this Rustic Sun Medallion Pasta with Walnut & Dandelion delivers. Inspired by the sun and the nourishing gifts of the earth, this recipe features golden medallion-shaped pasta, perfectly complemented by the slightly bitter taste of dandelion greens, the crunch of toasted walnuts, and a light, lemony sauce. It’s a beautiful mix of textures and flavors that will transport you to a rustic countryside meal. My family was intrigued by this dish when I first made it, and it quickly became a favorite for its balance of simple ingredients and bold, fresh flavors.

Ingredients

For the Pasta:

• 12 oz sun medallion-shaped pasta (or any circular pasta shape like orecchiette or farfalle)
• 1 bunch dandelion greens, chopped (about 2 cups)
• 1/2 cup toasted walnuts, roughly chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

For Garnish:

• Fresh parsley, finely chopped
• Extra grated Parmesan cheese
• Lemon slices (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the dandelion greens: While the pasta is cooking, wash and chop the dandelion greens. If you prefer a milder flavor, you can blanch the greens in boiling water for 1-2 minutes to reduce bitterness, then drain and set aside.
3. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant and lightly browned. Be careful not to burn them. Set aside.
4. Make the garlic and lemon sauce: In the same skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant but not browned. Add the lemon zest and juice, stirring to combine.
5. Combine the pasta: Add the cooked pasta to the skillet along with the dandelion greens and toasted walnuts. Toss everything together to coat the pasta in the garlic-lemon sauce. If the pasta seems dry, add a bit of the reserved pasta cooking water to loosen it up.
6. Season and finish: Season the pasta with salt and pepper to taste. If desired, stir in the grated Parmesan cheese for added richness.
7. Garnish and serve: Transfer the pasta to serving plates and garnish with freshly chopped parsley, additional Parmesan cheese, and lemon slices if desired. Enjoy!

Nutrition Facts

• Servings: 4
• Calories per serving: 410
• Total fat: 19g
• Saturated fat: 3g
• Carbohydrates: 47g
• Protein: 12g

Preparation Time

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

How to Serve

• Serve as a main course: This dish is hearty enough to serve as the main attraction for lunch or dinner.
• Pair with a side salad: A simple green salad with a light vinaigrette would complement the earthy flavors of the pasta.
• As part of a rustic feast: Pair this pasta with a loaf of crusty bread and a glass of white wine for a complete, rustic meal.
• For a picnic: This pasta is delicious both warm and at room temperature, making it a great choice for a picnic or outdoor meal.
• As a side dish: Serve it alongside grilled meats or roasted vegetables for a well-rounded meal.

Additional Tips

1. Blanch the greens: If dandelion greens are too bitter for your taste, blanch them in boiling water for 1-2 minutes before adding to the pasta.
2. Toast the walnuts carefully: Keep a close eye on the walnuts while toasting, as they can burn quickly. Stir them often to ensure even toasting.
3. Adjust the seasoning: Taste the pasta before serving and adjust the lemon juice, salt, or pepper to your liking.
4. Use seasonal greens: If dandelion greens are out of season, you can substitute with other bitter greens like kale, mustard greens, or arugula.
5. Add more protein: For a heartier dish, feel free to add grilled chicken, shrimp, or chickpeas to the pasta.

Recipe Variations

• Vegan option: Skip the Parmesan cheese or replace it with a vegan alternative. Use nutritional yeast for a cheesy flavor.
• Nut-free option: Substitute the walnuts with sunflower seeds or leave them out entirely if you need a nut-free version.
• Citrus swap: Try using orange zest and juice instead of lemon for a sweeter, more aromatic citrus flavor.
• Creamy version: Stir in a few tablespoons of heavy cream or crème fraîche for a richer, creamier sauce.
• Herb twist: Add fresh herbs like basil, thyme, or oregano for extra depth of flavor.

Serving Suggestions

• Serve with grilled chicken: A simple grilled chicken breast or thighs would pair beautifully with this light, refreshing pasta.
• Pair with white wine: A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the lemony, earthy flavors of the dish.
• Top with additional greens: Garnish with a handful of baby arugula or microgreens for a fresh and peppery finish.
• Serve with garlic bread: A slice of garlic bread on the side adds a delicious crunch and additional flavor to the meal.
• Add a soup starter: Serve the pasta alongside a bowl of tomato or vegetable soup for a hearty and comforting meal.

Freezing and Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: While the pasta itself can be frozen, the dandelion greens may lose their texture. If freezing, leave out the greens and add them fresh when reheating. Freeze in a sealed container for up to 2 months.
• Reheating: Reheat the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen it up. Alternatively, microwave on low heat, stirring occasionally.

Special Equipment

• Large skillet: To sauté the garlic and toss the pasta.
• Pasta pot: For cooking the pasta.
• Microplane: For zesting the lemon.
• Tongs: To toss the pasta with the sauce.

FAQ

1. Can I use another type of pasta instead of sun medallion shapes?
Yes, feel free to use any pasta shape you like! Orecchiette, farfalle, or even penne would work well.

2. What can I substitute for dandelion greens?
If you can’t find dandelion greens, try using arugula, kale, or spinach for a milder flavor.

3. Can I make this pasta dish ahead of time?
Yes, you can prepare the pasta ahead of time and store it in the refrigerator. However, it’s best to add the dandelion greens and walnuts just before serving to maintain their texture.

4. What can I use if I don’t have walnuts?
You can substitute with other nuts like almonds or pecans, or go nut-free by using toasted sunflower seeds for a similar crunch.

5. Is this recipe gluten-free?
To make this dish gluten-free, simply use gluten-free pasta. The rest of the ingredients are naturally gluten-free.

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Closing Note

The Rustic Sun Medallion Pasta with Walnut & Dandelion is a beautiful celebration of fresh, earthy ingredients, ideal for anyone looking to enjoy a meal that’s both nourishing and full of character. With its simple, rustic charm, this dish is perfect for a casual lunch or a cozy dinner at home. Whether you’re enjoying it with family or sharing it with friends, this pasta is sure to be a hit! Enjoy!