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).


  • 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.


Happy gathering!



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