Trofie with Nettle Pesto

1. 1

   Set a pot of water to boil over high heat.

2. 2

   Add a small handful of salt.

3. 3

   Add the trofie and cook for 1 minute less than the package directions say.

4. 4

   Drain and reserve the cooking liquid.

5. 5

   Toss the pasta with the pesto and 1/4 cup reserved pasta water.

6. 6

   Divide among 4 shallow bowls and top each serving with a little grated Parmigiano-Reggiano.

7. 7

   Bring a pot of salted water to a boil and prepare an ice bath.

8. 8

   Add the nettles to the boiling water and cook for 3 minutes, then plunge immediately into the ice bath to stop the cooking.

9. 9

   Remove the nettles and squeeze very dry.

10. 10

    Chop finely.

11. 11

    Combine the nettles with the garlic, pine nuts, and a pinch of salt in a food processor.

12. 12

    Pulse to combine.

13. 13

    Add the oil in a steady stream until you have a uniform, thick paste.

14. 14

    Transfer to a bowl and stir in the cheese.

15. 15

    This recipe makes much more than youll need to serve four.

16. 16

    If you top the pesto with a sealing layer of olive oil, it should last for 2 or 3 days in the fridge.

* Per serving · 4 servings · Values may vary.

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