WINE SHOP MIONETTO

Pasta with nettles pesto

A dish to celebrate spring: pasta with nettle pesto! Enhanced by Prosecco DOC TV MO Collection.

INGREDIENTS (for 2 people)

Nettles to clean 200 g

Pine nuts 15 g

Extra virgin olive oil 25 g

Apulian stracciatella 150gr

Salt to taste

Black pepper to taste

RECIPE

Put on disposable kitchen gloves (two pairs is advisable if they are thin), clean the nettles by taking only the florets, rinse them, drain them and pour them into a pan with boiling salted water. Cook for 10 minutes, then drain the nettles keeping the cooking water and pour them into a container with water and ice so that they cool quickly without losing their beautiful bright green color.

Once cooled, squeeze them in a narrow mesh colander, pressing with a fork. Then place them in the mixer with the stracciatella, pine nuts, oil, salt and pepper.

Cook the pasta in the same cooking water of the nettles brought to a boil. In another pan, with the heat off, pour the nettle pesto and add 1 ladle of pasta cooking water. Drain the pasta and add it to the pan with the pesto.