All of the best seasonal products on one fresh and tasty vegetarian pasta. Gluten-free linguine, creamy burrata, charred corn and the best pesto this side of springtime.

Yield 6
Prep Time 5 minutes
Total Time 10 minutes

Ingredients

For the Pesto:

• 1 bunch fresh dandelion greens (about 4 cups)
• 1 cup walnuts
• 1 cup grated parmesan cheese
• 8 cloves garlic
• 2 tablespoons Nature Nate’s Raw & Unfiltered Honey
• 1 cup olive oil
• 1 teaspoon salt
• 1 tablespoon anchovy paste, optional

For the Pasta:

• 4 ears corn
• 16 oz gluten-free linguine, cooked to al dente
• 1 pint cherry tomatoes, halved
• 3 rounds of burrata cheese
• salt and pepper to taste

Directions

For the pesto:

Puree all ingredients in a food processor or blender until well combined

For the pasta:

Grill corn until charred, allow to cool slightly, then cut kernels from the ear of the corn.

Toss pasta with pesto.

Top with tomatoes, corn and a slice of burrata.

Salt and pepper to taste.

Serve immediately.