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Pasta with Stinging Nettles

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"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."
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Ingredients

40 m servings 975
Original recipe yields 2 servings

Directions

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  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 with pasta and serve with grated Parmesan cheese.

Footnotes

  • Cook's Notes:
  • You can also use vermicelli instead of spaghetti.
  • If you have it, a lemon-flavored extra-virgin olive oil is nice to toss with the cooked nettles.

Nutrition Facts


Per Serving: 975 calories; 47.5 121.3 28.3 4 253 Full nutrition

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