1 bunch dandelion greens, leaves only, no ribs
1 bunch parsley, leaves only
3 spring onions, green part only, reserve white for another recipe
3 cloves garlic
1/2 pound linguine
3 cloves garlic, smashed
2 1/2 summer squash or zucchini, cut into 1/2 inch thick rounds
1/2 summer squash, thinly sliced into rounds for garnish
1 handful chard and beet greens, roughly chopped
1. Bring one pot of salted water to a boil. Blanch the dandelion greens for thirty seconds then strain. Transfer the greens to an ice bath to chill, then drain and squeeze out the excess liquid.
2. Blend dandelion greens, parsley leaves, the green parts of the spring onions, the garlic cloves, a pinch of salt, and a splash of oil. Blend the pesto and add oil until you achieve a thick but fluid consistency. Taste for seasoning and add salt if necessary.
3. Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente then drain.
4. Meanwhile, heat a large sauté pan over high heat with a splash of oil. When the oil shimmers, add the squash rounds to the pan cut sides down. When the first side is brown flip the squash and brown the other side. When both cut sides are golden remove the squash from the pan and season them with salt and pepper. Turn the pan down to medium and add the smashed garlic cloves. Lightly brown the garlic and then add the chard and beet greens to wilt them. Turn the heat off.
5. Add the drained pasta to the pan along with the cooked squash rounds and the pesto. Toss everything together and taste for seasoning. If it tastes flat, adjust the seasoning with salt, black pepper, and a squeeze of lemon juice. If it seems too dry add a splash of water to loosen up the sauce. Garnish with rounds of thinly sliced squash.