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Nettle Pesto Bucatini With Spring Peas and Parmesan


Kosher salt

1 lb. nettle leaves

1/4 c. pine nuts, toasted

2 small cloves garlic, roughly chopped

1 tsp. grated lemon zest plus 3 Tbsp lemon juice

3 tbsp. extra virgin olive oil

4 oz. Parmesan, finely grated (about 1 cup), divided

1 lb. bucatini pasta (or spaghetti)

1 oz. fresh or frozen peas


1. Prepare pesto: Bring large pot of salted water to a boil. Fill large bowl with ice water. Working in batches, plunge nettles into boiling water until wilted, 1 to 2 minutes. Immediately transfer to ice water, then drain and squeeze mostly dry (you should have about 2 cups). Repeat with remaining nettles.

2. In food processor, pulse pine nuts and garlic until chopped. Add nettles, separating leaves, and pulse to chop, scraping down side. Add lemon zest and juice and oil and puree until nearly smooth. Add 1/2 cup Parmesan and 1/2 tsp salt and puree until creamy.

3. In second pot of water, cook pasta per package directions. Place peas in small strainer and dunk in boiling water 1 minute before pasta is done; drain peas. Reserve 1 cup cooking water; drain pasta and return it to pot. Toss with 3/4 cup pesto and 1/4 cup Parmesan, adding reserved water until pasta is well coated. Fold in peas; serve with remaining Parmesan.


YIELDS:4 - 6 servings

TOTAL TIME:0 hours 45 mins

ASHLEY RODRIGUEZ Author, blogger, and cook Ashley Rodriguez shares her favorite, family-friendly recipes as a regular Woman's Day food columnist.

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