Ingredients

• One medium yellow onion, diced
• A clove or two of garlic, chopped fine
• 4 oz piece of pancetta or bacon
• 1/4 lb of stinging nettles, washed and chopped fine. Be careful not to rub your hands along the barbed hairs and stems
• 1lb pasta of your choice. Penne works well as does anything like spaghettinni
• Parmesan cheese for grating
• Salt and pepper to taste

Preparation

Dice and brown pancetta on low in a  saucepan large enough to hold the nettles.

Cook onion and garlic in pancetta until translucent, or about ten minutes. Don’t let the garlic burn.

Meanwhile bring water to a boil. Add salt and toss in pasta. Cook as directed.

Place chopped  nettles in pan with onion and pancetta. Cook down much like you would with spinach i.e limp. Stems tend to take a bit longer than you think. Start testing after six to eight minutes.

Drain pasta, mix in nettles, onions and pancetta. Add salt and pepper to taste. Sprinkle with grated cheese, preferably Parmesan Reggiano and a dash of extra virgin olive oil

Serves 4

Recipe Source

Dominic Palumbo, Moon in the Pond Farm