Squid Ink Pasta with Dandelion Greens and Beans (see photo on the next spread) is the vegetarian version of a recipe my friend Marilea of Osteria Piazzetta Cattedrale in Ostuni created for me. The dish is well balanced, and the flavors complement each other perfectly. It makes a perfect light lunch and pairs well with a Puglian rosé or a light red.
1. Cut the dandelion greens into bite-sized pieces and boil in salted water for 2 to 3 minutes, or until wilted. Drain and set aside.
2. In a large pan, heat the olive oil and garlic over low heat. When the garlic starts to sizzle, add the beans and greens and toss to combine.
3. Meanwhile, cook the squid ink pasta in a large pot of salted water according to the package directions. Drain, reserving a little of the cooking liquid.
4. Toss the pasta with the greens and beans and serve immediately.
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