Nettle, Green Onion, and Prosciutto Pasta

DSC04957The 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).

Ingredients:

  • 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

DSC04984

Directions:

  • 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.

    DSC04988

  • 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.

    DSC04997

  • Add prosciutto, nettle, and green onions to drained pasta, and stir. Sprinkle with Parmigiano-Reggiano and serve.

DSC05002

Happy gathering!

DSC04964

Advertisements

2 thoughts on “Nettle, Green Onion, and Prosciutto Pasta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s