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Pasta with Stinging Nettles
Pasta with Stinging Nettles
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spring pasta sauce made from fresh stinging nettles.
Ingredients:
  • 0.25 cup chopped walnuts
  • 10 ounces whole wheat spaghetti
  • 0.5 pound fresh stinging nettles
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh squeezed lemon juice, or more to taste
  • salt and freshly ground black pepper to taste
  • 2 tablespoons freshly grated Parmesan cheese, or to taste
Instructions:
  • Toast the walnuts in a small skillet over medium heat until they are lightly browned. Then, remove them from the skillet and set aside.
  • 1. In a large pot, bring salted water to a rolling boil. 2. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. 3. Drain the spaghetti.
  • Put on gloves to protect your hands, wash nettles under running water to remove any dirt, and trim off thick main stems.
  • In a large saucepan, bring water to a lively boil. Add nettles and cook for 2 minutes uncovered. Drain and rinse under cold water, then gently squeeze out excess water. Transfer to a cutting board and chop nettles.
  • In a small skillet, warm 3 tablespoons olive oil. Saute garlic until fragrant and translucent (1 to 2 minutes), taking care not to brown it. Add chopped nettles and cook until heated through. Finish with a drizzle of lemon juice, salt, pepper, and mix in the remaining 2 tablespoons of olive oil off the heat.
  • Combine the pasta with the mixture and garnish with freshly grated Parmesan cheese.

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