Emerald Pasta with Nettle Sauce
FROM VEG FORWARD
Whether you find them in the farmers’ market or your own backyard, nettles are one of spring’s earliest greens. They have a mild flavor most similar to spinach, and they’re an easy foraging project.
Serves 4
8 ounces pasta with deep grooves, such as fusiloni giganti, fusilli corti bucati, or gemelli
¼ cup grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
For the nettle sauce
2 tablespoons olive oil
4 to 6 garlic cloves, sliced
2 cups cooked stinging nettles (see below)
2 tablespoons snipped chives
Grated zest of 1 lemon
Pinch of red pepper flakes
¾ cup hot water or vegetable stock, divided
Kosher salt and freshly ground pepper
Cook the pasta in a large pot of boiling salted water until al dente. Scoop out and set aside 1 cup of the pasta water. Drain the pasta.
For the sauce: Warm the oil in a small skillet and add the garlic. Cook over medium heat (reduce to medium low if the garlic is browning too quickly) until the garlic looks toasty brown all over, 5 to 7 minutes. Pour into a small bowl to stop the cooking, and cool slightly.
Transfer the garlic-oil mixture to a blender, and add the cooked nettles, chives, lemon zest, red pepper flakes, and ½ cup of the hot water. Blend until very smooth and velvety. Add more water as needed to loosen. Season with salt and pepper to taste.
Transfer the pasta to a large (12-inch) skillet and add the nettle sauce, cheese, and butter. Add a little pasta water to loosen the sauce if needed. Heat thoroughly, tossing. Season with salt and pepper to taste and serve with more Parmesan on the side.
BOX:
I really like the simplicity of this pasta without any embellishments, but a handful of peas or peeled fava beans would be a good addition. You can also finish with a splash of cream to add some richness instead of butter.
You can use this nettle sauce in a variety of ways besides over pasta. Serve it hot or cold on seafood like grilled or poached salmon, shrimp, or halibut, adding a little lemon juice to the sauce at the last minute. Or experiment with basil, parsley, chervil, mint, tarragon, or even arugula to nudge this sauce one way or the other. Substitute kale or spinach for the nettles for a similar effect.
HOW TO PICK AND PREP STINGING NETTLES:
Nettles should come with the warning "Beware!" since their stems are covered with tiny hairs that release stinging chemicals. Put on your rubber dishwashing gloves before you handle them and wear long pants when harvesting them. (If you do get stung, don't worry; the itching will stop in a moment.) I snip off only the top leaves as I harvest, leaving the stems. Wash and dunk the nettles in boiling salted water just long enough to wilt them, then drain and refresh them in a bowl of ice water. Drain again and squeeze out the excess moisture. You can use them right away or store in the fridge for a day or two.
