Pasta with nettle
Description
The dish is prepared without unnecessary complications. Nettle pasta is incredibly simple, inexpensive, and low-calorie. A perfect summer dietary option for lunch or dinner. The idea of this dish is not new in principle—it's classic Italian pasta with herb pesto, only here the herb used is nettle. The taste turns out to be very original, and absolutely everyone who initially wrinkles their nose and turns it up at the words "pasta with nettle" ends up being very pleased after tasting it :) The finished dish can be served immediately.
Instructions
- 1
Step 1
These are our ingredients—meet them. It's best to use the highest quality ingredients possible—then the dish will turn out exquisite.
- 2
Step 2
Heat 4 tablespoons of olive oil in a skillet, add finely chopped garlic, and sauté over high heat for about 2 minutes.
- 3
Step 3
Then add the washed and dried nettle leaves (this is important — otherwise you'll splatter the whole kitchen) to the pan.
- 4
Step 4
Cover with a lid and simmer over medium heat for 3-4 minutes. The nettle will significantly reduce in volume as the liquid evaporates from it.
- 5
Step 5
Then add the spices—paprika, salt, and pepper. The paprika should not be spicy.
- 6
Step 6
Add 100 ml of warm water to the pan, simmer for another 2-3 minutes, then remove from heat.
- 7
Step 7
Transfer all the contents of the skillet into the blender bowl and blend until smooth.
- 8
Step 8
At the same time, cook the pasta al dente—until the noodles are almost edible, but still slightly firm, not overcooked.
- 9
Step 9
Drain the water from the pasta, add the nettle sauce to the pot.
- 10
Step 10
Mix well. If it turns out too runny, you can put it on the heat and evaporate some of the liquid.
- 11
Step 11
Sprinkle with grated Parmesan and serve. Enjoy!