Pasta with Stinging Nettles

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
  2. Step 2

    Bring 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.
  3. Step 3

    Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
  4. Step 4

    Bring 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.
  5. Step 5

    Heat 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.
  6. Step 6

    Toss with pasta and serve with grated Parmesan cheese.