Pasta with Stinging Nettles
Description
Turn stinging nettles into a delicious pasta sauce in this dish that celebrates the season of spring.
Ingredients
•
1/4 cup chopped walnuts
•
10 ounces whole wheat spaghetti
•
1/2 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
Directions
1
Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
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
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
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
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
Toss pasta with nettle mixture and walnuts; serve with grated Parmesan cheese.