Trofie with Nettle Pesto

• Kosher salt
• 12 ounces dried trofie
• 1/2 cup Nettle Pesto (recipe follows)
• Grated Parmigiano-Reggiano, for serving
• Kosher salt
• 4 ounces fresh nettle tips
• 3 cloves garlic
• 3/4 cup pine nuts
• 1 cup extra-virgin olive oil
• 1 cup grated Parmigiano-Reggiano

1. Set a pot of water to boil over high heat.
2. Add a small handful of salt.
3. Add the trofie and cook for 1 minute less than the package directions say.
4. Drain and reserve the cooking liquid.
5. Toss the pasta with the pesto and 1/4 cup reserved pasta water.
6. Divide among 4 shallow bowls and top each serving with a little grated Parmigiano-Reggiano.
7. Bring a pot of salted water to a boil and prepare an ice bath.
8. Add the nettles to the boiling water and cook for 3 minutes, then plunge immediately into the ice bath to stop the cooking.
9. Remove the nettles and squeeze very dry.
10. Chop finely.
11. Combine the nettles with the garlic, pine nuts, and a pinch of salt in a food processor.
12. Pulse to combine.
13. Add the oil in a steady stream until you have a uniform, thick paste.
14. Transfer to a bowl and stir in the cheese.
15. This recipe makes much more than youll need to serve four.
16. If you top the pesto with a sealing layer of olive oil, it should last for 2 or 3 days in the fridge.

kosher salt, trofie, kosher salt, garlic, pine nuts, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/trofie-with-nettle-pesto-383875 (may not work)