A delicious and fresh pasta dish with nettle pesto.
Be sure to only handle raw nettles with tongs or rubber gloves so as not to get their tiny, welt-raising spines stuck in your skin. (Once the nettles are cooked, touching or eating them is completely safe).
This recipe makes enough pesto for 2-3 rounds of pasta, each serving 3-4. Alternately, extra pesto is great on sandwiches, with eggs, swirled into a bean-based soup, or on pizza. It will stay green in a jar in the fridge for at least a week.
If you lack fresh pasta, use 6 ounces of dry pasta, adjusting the cooking time (and the other ingredients if needed).
Nutritional values are based on one of three servings.