Fettuccine with Burdock & Peas
The combination of burdock and peas is reminiscent of a dish done with artichokes. If you like, serve with freshly grated Parmesan for sprinkling. As you cut the burdock, drop it into a bowl of cold water with a little lemon juice or vinegar to keep the burdock from discoloring.
  • 6 ounces fettuccine
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 burdock (about 8 ounces), scrubbed, trimmed, and cut into matchsticks
  • 1/2 teaspoon salt
  • 1 cup frozen peas
  • 2 tablespoons chopped parsley (optional)
  • Grated zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1-1/2 teaspoons cornstarch blended with 1/4 cup water
  • 1/4 teaspoon pepper

1. In a large pot of boiling water, cook pasta according to package directions until al dente.

2. Meanwhile, in large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add garlic and cook 30 seconds until fragrant. Add onion and cook one minute or until onion begins to soften. Add remaining 1 tablespoon oil and burdock, and cook seven to eight minutes or until burdock begins to brown.

3. Add salt and 3/4 cup water; bring to a boil over high heat. Reduce to low, cover, and simmer eight minutes or until burdock is tender.

4. Add peas, parsley, lemon zest, and lemon juice. Reduce to a simmer, cover, and cook two minutes or until peas are heated through.

5. Stir cornstarch mixture into skillet along with pepper and cook one minute until lightly thickened. Transfer to a large bowl. Drain pasta, add to bowl, and toss to combine.

Nutritional Information
Per serving: 305 calories, 7.7g total fat, 1.1g saturated fat, 5.1g monounsaturated fat, 1g polyunsaturated fat, 5.4g dietary fiber, 9g protein, 51g carbohydrate, 0mg cholesterol, 339mg sodium.
Good source of: fiber.

Date Published: 09/19/2005 > Printer-friendly Version

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