Spring Pasta with Nettle Pesto Recipe
Spring Pasta with nettle Pesto, toasted pine nuts and lemon zest. Full of nutrients and so delicious!
How to Make the Best Spring Pasta with Nettle Pesto
Spring brings with it an abundance of wild ingredients just waiting to be discovered, and stinging nettles are one of nature’s most nutritious gifts. This Spring Pasta with Nettle Pesto transforms these foraged greens into a vibrant, earthy sauce that pairs beautifully with any pasta shape you have on hand.
Don’t let the name “stinging” nettles intimidate you—a quick blanch in boiling water completely neutralizes the sting and leaves you with tender, nutrient-packed greens that taste like a cross between spinach and herbs. The pesto comes together quickly in a food processor, combining the nettles with toasted pine nuts, fresh garlic, good olive oil, and Parmesan for a sauce that’s both rustic and refined.
The finishing touches make all the difference here: a generous shower of lemon zest brightens every bite, while extra pine nuts and Parmesan add texture and richness. This is simple, seasonal cooking at its best—let the fresh ingredients shine and dinner practically makes itself.
Spring Pasta with Nettle Pesto
Spring Pasta with nettle Pesto, toasted pine nuts and lemon zest. Full of nutrients and so delicious!
Ingredients
Pasta
Nettle Pesto
Garnish
Instructions
Prepare the Nettles
- Bring generously salted water to boil in a pot big enough to hold nettles and stems. Once boiling, using tongs, place the nettles in the pot (stems ok). Blanch in rapidly boiling water for 1½ minutes.
- Using tongs, remove from water and place in ice water bath to chill rapidly. Separate leaves from bigger stems, placing all leaves and some of the smaller stems on a clean kitchen towel. Wring dry. You should have just about 1 cup of nettles.
Make the Pesto
- Place the nettles in a food processor with the pine nuts, garlic, lemon juice, cheese, salt, pepper and oil. Pulse until uniform, but not too smooth. Scrape down sides to make sure all is combined.
Cook and Assemble
- Boil pasta in generously salted water. Often you can re-use the nettle water (whatever you prefer). Once pasta is cooked to al dente, remove with tongs and immediately toss with the pesto.
- Taste and adjust salt and lemon. Add chili flakes if you like!
- Garnish with lemon zest (important), pine nuts, and grated Parmesan. Serve immediately.
Notes
- Use tongs when handling raw nettles to avoid getting stung—once blanched, they're safe to touch.
- The nettle blanching water can be saved and reused for cooking the pasta.
- Add chili flakes for a bit of heat if desired.
