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
3/4 cup water
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 the pasta according to package directions. Drain well.
2 Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the onion and cook until the onion begins to soften, about 1 minute.
3 Add the remaining 1 tablespoon oil and burdock, and cook until the burdock begins to brown, 7 to 8 minutes.
3 Add the salt and water, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the burdock is tender, about 8 minutes.
4 Add the peas, parsley, lemon zest, and lemon juice. Reduce to a simmer, cover, and cook until the peas are heated through, about 2 minutes.
5 Stir the cornstarch mixture into the skillet along with the pepper and cook until slightly thickened, about 1 minute. Toss the burdock mixture with the hot pasta.

Makes 4 servings.
Per serving: 306 calories, 7.7g total fat (1.1g saturated), 0mg cholesterol, 5.1g dietary fiber, 51g carbohydrate, 9g protein, 339mg sodium.