Dandelion Greens pasta with Parmesan Lemon Sauce

Another Foodie Fights submission...seems I am a glutton for punishment!
This was a rather original combination, and most of the recipes I checked out on line were for salads or fritters so I decided to make..PASTA!
Now go vote at Foodie Flights!

No pasta machine needed!
Serves 4

Pasta

2 cups dandelion greens 

(cleaned, stems removed and blanched to remove the bitterness)

2 eggs
1 3/4 cups flour (sifted)
1/2 teaspoon Salt (I used my truffle salt!)

Method

Mix cooked dandelion greens and eggs in a blender until smooth.

Transfer to a bowl, add salt and start adding flour while beating with a spoon.
Keep adding flour until dough is firm. (you may need more flour)

Turn out onto floured surface and knead until smooth.

Roll out with rolling pin to 1/8"-1/4" thickness or thinner.

Let stand and dry for about 1 hour, then cut into strips.

(while waiting, you can start making the Parmesan sauce)
When the sauce is ready, cook pasta in  boiling water for about  1-2 minutes.

Strain and put back in the pot

Sauce
2 tbs  olive oil
1 small white onion, chopped finely
2 tsp finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese

1/3 cup heavy whipping cream
2 1/2 tablespoons freshly squeezed lemon juice
1 cup chicken/vegetable broth

Method
Heat oil in large pan over medium heat. Add onion and sprinkle with salt and pepper. Sauté for about 8 minutes. Add lemon peel. Mix well

Pour contents of pan over pasta in pot, scraping sides well.
Add Parmesan cheese, cream, lemon juice, and 1 cup broth.(you may need some more broth so keep some on hand)

Place over medium-high heat and toss until heated and sauce coats pasta. Or else, just pour on the plated pasta, whatever you prefer!Season to taste with salt and pepper. Serve,sprinkled with some more Parmesan, lemon julienne and parsley

 

Some info about dandelion greens:
As a general rule, dandelion greens are best when they have just emerged. The longer they are allowed to mature, the more bitter they get, and some consumers also prefer late summer and early fall greens to summer greens, which tend to be fiercely bitter. When used raw, dandelion greens complement salads in the same way that chicory and endive do, introducing a new layer of complexity and flavor. Cooked, dandelion greens may be lightly steamed or sautéed with other vegetables. Light cooking is generally the way to go with dandelion greens. If the greens are simply too bitter to eat, boil them in several changes of fresh water to leech out the bitterness.