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Nettle and Tomato Cream Pasta

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Servings 4 people

Ingredients
  

Sauce

  • 12 oz (350 grams) nettle leaves (including the stems)
  • 2 tablespoons olive oil
  • 2 garlic cloves , finely chopped
  • 2 onions, diced
  • 3 sprigs thyme
  • 1.3 Ib (600 grams) fresh tomatoes, in quarters
  • 14 oz (400 grams) canned chopped tomatoes
  • 1 3/4 cups (4 dl) heavy cream, (alternatively coconut milk)
  • 1/2 teaspoon chili powder
  • Salt and pepper

Pasta

  • 14 oz (400 grams) fresh fettuccine pasta

To Serve

  • Grated parmesan cheese

Instructions

Blanch the Nettles

  • Rinse the nettles in a colander or fill up a clean sink with water and soak the nettles for a few minutes.
  • In a large pot, bring water to a boil. Blanch the nettles for about 1.5 minutes and bring the nettles back to the colander to drain. Pour cold water on them.
  • Remove the stems from the nettles so you only have the leaves left. Squeeze out the water from the nettle leaves.

Sauce

  • In a large wok pan, heat up the olive oil. Add garlic and onions and sauté for a few minutes.
  • Add the fresh tomatoes and the sprigs of thyme, and let simmer for 10-15 minutes.
  • Cook the pasta according to the packet instructions.
  • Remove the sprigs of thyme from the sauce.
  • Add canned tomatoes, chili powder, nettle leaves, and heavy cream and mix well.
  • Bring the sauce to a gentle boil and season with salt and pepper.
  • Mix in the freshly cooked pasta and serve with grated parmesan cheese.
Keyword nettles, pasta, spring, tomatoes