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Stinging Nettle Recipe For the Brave of Mouth

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 2 - 4 servings

Ingredients

  • ¼ pound fresh stinging nettles
  • 8 ounces pasta
  • ½ cup olive oil extra virgin
  • ¼ pound fresh ricotta cheese
  • 1 lemon for zest and juice
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh parley chopped
  • 1 tablespoon fresh chives chopped
  • salt and pepper to taste
  • 1 handful fresh sorrel leaves washed and torn into bite sized pieces
  • ½ cup walnuts toasted

Instructions

  • Bring two large pots of salted water to a boil. One will be for the pasta and the other for the nettles.
  • When the water comes to a boil in one of the pots, "carefully" add the nettles and give them a stir. Cook for 5 minutes and transfer them to a colander with a slotted spoon.
    You want to leave any dirt or grit in the cooking water. Let the nettle drain.
  • Add the pasta to the other pot of clean water and cook until al dente.
  • While the pasta is cooking, press most of the water out of the nettles, transfer them to a food processor and puree.
  • Drizzle in the olive oil and process until completely smooth.
  • Add the ricotta, lemon zest and juice and herbs. Pulse the processor to blend all the ingredients.
  • Season with salt and pepper.
  • Remove a cup of the water the pasta is cooking in and reserve. Drain the pasta and then return it to the pot.
  • Toss in the nettle ricotta cheese mixture and stir to combine.
  • Add the fresh sorrel and a little of the reserved pasta water to create the desired consistency of the sauce.
  • Stir in the walnuts and serve.