Pasta with Stinging Nettles
Spring is the time to use stinging nettles. They make a superb pasta sauce. Do not cover the pan when cooking them-- a little trick so they retain their bright green color.
- Serves: 2 persons
- ¼cup chopped walnuts
- 10ounces whole wheat spaghetti
- ½pound fresh stinging nettles
- 5tablespoons extra-virgin olive oil, divided
- 3cloves garlic, minced
- 1tablespoon fresh squeezed lemon juice, or more to taste
- salt and freshly ground black pepper to taste
- 2tablespoons freshly grated Parmesan cheese, or to taste
Step 1Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
Step 2Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 3Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
Step 4Bring water to a boil in a large saucepan. Drop nettles into the boiling water and cook, uncovered, for 2 minutes. Drain and rinse immediately under cold water, then drain again. Squeeze nettles gently to remove some of the excess water; they can be a little bit wet. Transfer nettles to a cutting board and chop.
Step 5Heat 3 tablespoons olive oil in a small skillet. Add garlic and cook until fragrant and translucent, without browning, 1 to 2 minutes. Add chopped nettles and cook, stirring, until heated through. Drizzle with lemon juice and season with salt and pepper. Remove from heat and mix in remaining 2 tablespoons olive oil.
Step 6Toss with pasta and serve with grated Parmesan cheese.