Tagliatelle With Nettle And Pine Nut Sauce

• 1 pound stinging nettles* (or use 1 1/2 qts. coarsely chopped mustard greens with stems and ribs removed, plus 1 lb. baby spinach leaves)
• 12 ounces tagliatelle pasta
• 1/3 cup unsalted butter
• 1 1/2 teaspoons kosher salt
• About 3/4 cup grated parmesan cheese
• 2/3 cup toasted pine nuts

1. Bring a large pot of water to a boil over high heat. Meanwhile, fill the sink with water. Wearing rubber gloves, pull nettle leaves from stems into sink. Swish to rinse; drain. Add nettles to boiling water. Simmer until soft, 3 minutes. Drain, rinse with cool water, and squeeze out water. Whirl in a food processor until smooth.
2. Cook pasta as package directs. Meanwhile, melt butter over medium heat in pot used for nettles. Whisk in nettle puree, salt, and 1 cup hot pasta water; keep warm over low heat.
3. Drain pasta, reserving about 2 cups water. Add pasta to pot of sauce and toss with 3/4 cup parmesan, half of pine nuts, and some reserved water if needed so it's loose-textured. Transfer to a shallow bowl and sprinkle with remaining pine nuts and a little more parmesan if you like.
4. *Find nettles at farmers' markets. (They grow wild in many areas too.)
5. Note: Nutritional analysis is per serving.

nettles, tagliatelle pasta, unsalted butter, kosher salt, parmesan cheese, nuts

Taken from www.myrecipes.com/recipe/tagliatelle-nettle-pine-nut-sauce (may not work)