Dandelion Greens pasta with Parmesan Lemon Sauce

Another Foodie Fights submission...seems I am a glutton for punishment!
This was a rather original combination, and most of the recipes I checked out on line were for salads or fritters so I decided to make..PASTA!
Now go vote at Foodie Flights!


No pasta machine needed!
Serves 4

Pasta
Mix cooked dandelion greens and eggs in a blender until smooth.
Roll out with rolling pin to 1/8"-1/4" thickness or thinner.














Let stand and dry for about 1 hour, then cut into strips.

















Strain and put back in the pot

Sauce
2 tbs  olive oil
1 small white onion, chopped finely
2 tsp finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese













1/3 cup heavy whipping cream
2 1/2 tablespoons freshly squeezed lemon juice
1 cup chicken/vegetable broth

Method
Heat oil in large pan over medium heat. Add onion and sprinkle with salt and pepper. Sauté for about 8 minutes. Add lemon peel. Mix well

Pour contents of pan over pasta in pot, scraping sides well.
Add Parmesan cheese, cream, lemon juice, and 1 cup broth.(you may need some more broth so keep some on hand)














Some info about dandelion greens:
As a general rule, dandelion greens are best when they have just emerged. The longer they are allowed to mature, the more bitter they get, and some consumers also prefer late summer and early fall greens to summer greens, which tend to be fiercely bitter. When used raw, dandelion greens complement salads in the same way that chicory and endive do, introducing a new layer of complexity and flavor. Cooked, dandelion greens may be lightly steamed or sautéed with other vegetables. Light cooking is generally the way to go with dandelion greens. If the greens are simply too bitter to eat, boil them in several changes of fresh water to leech out the bitterness.