Making a good dinner doesn’t necessarily mean hours of hard work and a multitude of ingredients. Sometimes, simpler is better, especially during the brighter and warmer times of the year. This dish brings together the tartness and spiciness of dandelion leaves with the nuttiness of Västerbottensost cheese and crispiness of sugar snap peas.

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(serves 6 persons)

30 g tender dandelion leaves, rinsed and dried
80 g blanched sweet almonds
70 g Västerbottensost cheese
150-200 ml olive oil
3 garlic cloves
black pepper

Pasta & Toppings
Sugar snap peas
Tender dandelion leaves
Västerbottensost cheese

Mix all of the ingredients for the pesto (except for the cheese) in a tall bowl & blend until smooth with a hand blender.

Grate the cheese finely and stir into the pesto, season with a hefty pinch of salt and a few turns of the black pepper mill.

Boil the pasta according to the instructions on the packaging and then stir in the desired amount of pesto into the pasta.

Cut the sugar snap peas into slices, grate some extra Västerbottensost cheese and top off each portion with the sliced sugar snap peas and a lot of cheese!

Serve with extra dandelion leaves for an added tartness and peppery taste.

This recipe was created, photographed and styled by Maria Strömberg, who runs the food blog Made by Mary.

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