The nettles have arrived, and they are in abundance. Aside from tea and perhaps a few set aside for a salve, what to do with all those nettles? They arrive early in spring, and can be harvested as long as they are around, through mid-summer, providing only the top set of leaves are gathered (the stems and lower leaves get woody as the plants mature).
- 2 tbsp. coconut oil
- 3 tbsp. butter
- one bunch of green onions, diced
- 10 cups nettle leaves, rinsed and drained
- 2 cups pasta
- 1/2 cup flaked or shredded Parmigiano-Reggiano or parmesan cheese
- 5 slices prosciutto, cut into strips
- salt and pepper to taste
- Heat up coconut oil and better in a large skillet or cast iron pan.
- Add diced green onions and nettle leaves to pan and saute with lid off for approximately three minutes, then cover and turn to low, and steam for ten. *Use tongs to move nettle leaves from colander to skillet. They may be cut smaller using gloves, but I find the leaves cook down enough that I simply pluck, rinse, and cook.
- In another pan, bring salted pasta to a boil as per directions, cook, and then drain.
- Uncover steamed nettles, and add sliced prosciutto and stir to give the meat a touch of warmth before serving.
- Add prosciutto, nettle, and green onions to drained pasta, and stir. Sprinkle with Parmigiano-Reggiano and serve.