Lunch & Dinner:

Gluten-Free Green Pasta

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

Yield 6 Servings
Prep Time 5 Minutes
Total Time 10 Minutes



  • 1 bunch fresh dandelion greens (about 4 cups)
  • 1 cup walnuts
  • 1 cup grated parmesan cheese
  • 8 cloves garlic
  • 2 Tbsp Nate’s 100% Pure Honey
  • 1 cup olive oil
  • 1 tsp salt
  • 1 Tbsp anchovy paste, optional


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


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.

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