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This spring pasta is tossed in a delicious nettle pesto. Vibrant, green, and flavorful, this pasta is not only delicious it is full of nutrients!
Don’t let these scary guys fool you with their bad reputation for stinging. Nettles have long been considered one of the most healing plants available to us on the planet. The list of health benefits is truly astonishing -with some of the standouts being nettle’s incredibly high iron content, liver-supporting properties, anti-inflammatory properties, and cleansing and detoxing qualities.
In much of what I’ve seen and read, nettles are especially beneficial to women- reducing PMS symptoms and even menopausal symptoms. I encourage you to do your own research and see for yourself.
What do nettles taste like?
Health benefits aside, there is another reason to incorporate nettles into our diets this Spring.
They actually taste really amazing! They have an earthy and mysteriously herbaceous flavor — unexpectedly delicious in pesto. This simple spring pasta is fast and easy to make, and really highlights the nettle flavor.
Where do you find nettles?
Nettles grow in the wild like dandelions and are often foraged. Their vibrant green, saw-toothed leaves are covered in fine “stingers,” giving stinging nettles their intimidating name. These days, they can be found at your local farmers market in the spring months.
How to Deactivate nettle’s Sting?
Once cooked, the little stingers melt away. So remember, just cook them first. One of the easiest ways, is just to blanch them for a minute or two in boiling water. They can also be sautéed or even roasted.
Ways to use nettles
Once cooked, they can be used as you would spinach. Try them in quiche, spanakopita, fritatta or even stuffed in ravioli. Once cooked, they are harmless and are an amazing source of flavor and nutrition.
How to make Nettle Pesto
Toss with your favorite pasta and garnish with lemon zest, and grated Parmesan. Here you have it…delicious Nettle Pesto.
More nettle recipes you may like
Spring Pasta with nettle Pesto, toasted pine nuts and lemon zest. Full of nutrients and so delicious!
- 8 oz linguine- (or any pasta, I used spinach flavored)
- 3– 4 cups raw stinging nettles
- 2– 3 medium garlic cloves
- 1/4 cup pine nuts, lightly toasted- reserving 1 T for garnish
- 1/4 cup good quality extra-virgin olive oil
- 2 tsp lemon juice
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground pepper ( white or black)
- 1/4 C Parmesan cheese, finely grated -reserving 1 T for garnish
- 1 T lemon zest -for garnish
- Bring generously salted water to boil in a pot big enough to hold nettles and stems. Once boiling, using tongs, place the nettles in the pot (stems ok). Blanch in rapidly boiling water for 1 ½ minutes. Using tongs, remove from water and place in ice water bath, to chill rapidly. Separate leaves from bigger stems, placing all leaves and some of the smaller stems on a clean kitchen towel. Wring dry. You should have just about 1 cup of nettles.
- Place them in a food processor with the pine nuts, garlic, lemon juice, cheese, salt, pepper and oil. Pulse until until uniform, but not too smooth. Scrape down sides to make sure all is combined.
- Boil pasta in generously salted water. Often I’ll just re-use the nettle water over again (whatever you prefer). Once pasta is cooked to al dente, remove with tongs and immediately toss with the pesto. Taste and adjust salt and lemon. Add chili flakes if you like!
- Garnish with lemon zest (important), pine nuts, and grated Parmesan, serve immediately.
- Serving Size:
- Calories: 427
- Sugar: 1.9 g
- Sodium: 388 mg
- Fat: 21.5 g
- Saturated Fat: 3.8 g
- Carbohydrates: 50.8 g
- Fiber: 12.2 g
- Protein: 13.2 g
- Cholesterol: 3.6 mg
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