Pasta Primavera with Nettle Sauce

This delicious pasta dish is brimming with spring vegetables and flavourful, healthy nettles. Nettle is part of the English name used to describe many plants with “stinging hairs”. They are readily found in spring and summer markets (and the Ashram garden). It turns out nettles are not only flavorful but extremely healthy! Often used as a medicinal herb, nettles are delicious in many spring recipes — from soups to salads, pizzas, and pastas. Packed with iron, calcium, vitamins A and C, nettles are an excellent choice for spring and summer dishes.

Chef Steve Cruse says not to be worried by the “stinging” descriptor – just discard the stems and boil the leaves. Give nettles a chance and enjoy the Ashram version of Pasta Primavera!

Cooking Instruction

Bring two 3 litre pots of water to a boil, then add 2 tablespoons of sea salt.

Meanwhile prepare the sauce:

  1. Using tongs or gloves remove the nettle leaves from stems and then plunge in boiling water for 30 seconds, remove and plunge in cold water to refresh.
  2. In a blender, blend the refreshed nettles with the arugula and olive oil until smooth. Slowly add the rice milk while blending to emulsify. Season with salt.

For the vegetables:

  1. In a small skillet heat olive oil or butter and add leeks and morels, sauté on a moderate heat until the moisture from the mushrooms has largely evaporated.
  2. Plunge the asparagus spears in boiling water for two minutes, remove and refresh in cold water.
  3. Plunge the peas into boiling water, remove after 1 minute.

To cook the pasta:

  1. Stir the dry pasta into boiling salted water and let boil for 10 – 12 minutes or according to the instructions on the package.
  2. Drain the pasta, and place in a large skillet with all the vegetables and the sauce.
  3. Heat until the sauce bubbles and has thickened a little.
  4. Divide the pasta between four large warm plates and top with goat feta cheese and the herbs to garnish. Serve immediately.

Serves four.

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Ingredients
  • 2 cups Kamut penne or dry pasta of your choice

Vegetables:

  • 8 -12 gathered morel mushrooms cleaned and sliced in half, or 2 cups sliced button mushrooms
  • 12 spears asparagus, tough bottoms removed
  • 1 cup shelled peas
  • 1 leek, white part only, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled goat feta cheese
  • Chives and parsley for garnish

For the Sauce:

  • 4 cups gathered fresh nettles
  • 2 cups arugula
  • 1 cups olive oil
  • 1 cup rice or almond milk
  • Sea Salt
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