Stinging nettles are one of the first greens to pop up in the spring. The tender young leaves are very nutritious. When picking and preparing nettles be sure to wear gloves, they live up to their name and will “sting” you. Don’t worry, once cooked they are harmless.
Quick and easy, this lovely nettle dish can be served on its own or as a side dish paired with fish or chicken.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 6
Ingredients
1pdFettuccine pasta(linguini or spaghetti work also)
6cupsyoung spring nettles
1/2cupsalted buttercut into cubes or pats
3tbspextra virgin olive oil
1tbsplemon juice
Instructions
Bring a large pot of salted water to a boil and cook fettuccine for 6-8 minutes until just about al dente. Add the nettle leaves to the pasta and cook for another 1-2 minutes. Drain pasta and nettles, then transfer to a large bowl.
Toss pasta and nettles with the butter, olive oil and lemon juice until coated.
Salt and pepper to taste. Top with grated Parmesan cheese.
Best served immediately while the butter is nice and melty.
Notes
Spice it up a bit by adding a tablespoon of red pepper flakes while tossing.
