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Author Notes: The key to working with nettles in the kitchen, just like in nature, is to not let them touch your skin. Until they’re blanched, that is, you should handle them with gloves or tongs. Blanching them for just a minute of two takes away their stinging ability, turning them into a rich and zesty green that makes a great pesto base, among other things. —Vicky | Things I Made Today
pound stinging nettles
cup olive oil
cup pine nuts
cup Parmesan cheese, shredded
salt and pepper
ounces spaghetti, angel hair, or fettuccine pasta
pieces bacon, chopped into bite size pieces
- Bring a large pot of salted water to boil. Using tongs or gloves, transfer nettle leaves to water. Boil for 1-2 minutes until wilted. Drain and rinse with cold water immediately. Let cool.
- Combine drained nettles, olive oil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until smooth. Add salt and pepper to taste.
- Bring another large pot of salted water to boil. Cook pasta until al dente. When pasta is done cooking, drain and mix with pesto (you may have some extra pesto left over).
- In a skillet, brown bacon until slightly crispy. Sprinkle on top of pasta and serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff