Recipe by Sarah Kirkconnel. www.trailcooking.com
About 2-3 servings
PREP TIME / COOK TIME
5 minutes / 30 minutes
- 8 ounces pasta
- 1/4 cup toasted finely diced pine nuts or walnuts
- 1/4 tsp granulated garlic
- 1/2 cup parmesan cheese
- 1 cup extra virgin olive oil
- 1 packed cup stinging nettle leaves (picked along the way)
In a pot, bring 1/4 cup water to a boil, add nettle leaves, cover tightly and let steam a couple minutes (lower the flame)
Drain off any water left, then chop the leaves as finely as you can.
Add the olive oil, garlic, and nut to a quart-sized bag, then add the nettles. Stir well and put aside.
Bring 4 cups of water to a boil in the pot, add pasta and cook according to package directions. Drain carefully.
Add pesto to pasta as desired; top liberally with cheese.
NOTE: When picking nettle leaves, be sure to wear gloves and a long sleeved shirt. A clean freezer bag is a good picking vessel.