Penne tossed with slow-cooked navy beans and garlic-and-pancetta wilted dandelion greens, for a hearty, slightly bitter spring dish.
Drain the beans, cover with fresh water in a pot, add the bay leaf and onion, and simmer uncovered about an hour until tender. Stir in the thyme and season.
Trim the tough dandelion stems, halve the leaves, and blanch in boiling salted water 4-5 minutes; drain and rinse in cold water.
Cook the pancetta in olive oil over medium/low heat until almost crisp, about 5 minutes; remove. Add the garlic to the same pan, cook until it colors, then add the dandelion greens and sauté 2-3 minutes until wilted.
Boil the pasta, drain, and toss with the beans and the wilted greens (with their oil and garlic). Sprinkle with the reserved pancetta and serve.
