Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 320 g of kamut fusilli
- - 200 g of nettle
- - 70 g of parmesan cheese
- - 40 g of pine nuts
- - 1 clove of garlic
- - mint
- - 70 ml of extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Wear gloves from the kitchen and cut the leaves from the tops of nettles. Wash them well in a colander and then blanch them for a minute. Drain and immerse them in ice water a few seconds to keep the bright green color. Then dry as possible, squeezing with care.
- Gather the nettles in a food processor with the parmesan cheese, pine nuts, garlic, mint, a little salt and chopped everything as for a classic pesto. Stir in the oil flush continuing to chop until you reach the desired consistency. At the end taste, check for salt and pepper.
- Boil the pasta in salted water, drain and toss with the pesto immediately, diluted with a little water from the pasta (or nettle) if necessary.
