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Yield: 4
servings
Ingredients:
For Pasta Filling:
- 1 pound wild stinging nettles
- Salt and pepper
- ½ teaspoon Champagne vinegar
For Pasta:
- Extra thin fresh pasta sheets
- 5 egg whites
To Assemble and Serve:
- Zest and juice from ½ lemon
- 4 ounces unsalted butter, cut into pieces
- Salt and pepper
- 1 Tablespoon chopped parsley
- 2 ounces fresh goat cheese
- Extra virgin olive oil
- Black pepper
Method:
For the Filling:
Use tongs or plastic gloves to wash nettles in several
changes of water – do not touch with your hands! Bring
a large pot of heavily salted water to a boil, blanch nettles
for 1 minute, drain well, and place on a sheet tray with parchment
paper. Do not shock in ice water. When the nettles have cooled
completely, chop roughly by hand reserving any juice that
runs off on the cutting board. In a food processor, blend
the nettles, salt and pepper into a paste, adding a little
of the residual juice if the nettles do not run in the machine.
Place the nettle paste in a bowl, add vinegar, and mix thoroughly.
For the Pasta:
Lay 1 sheet of pasta on a cutting board and brush
entire surface with egg white. Spoon 16 individual Tablespoons
of filling over the pasta sheet, equally spacing the fillings
about 3 inches apart. Lay another sheet of pasta on top of
the original, and press firmly around each nettle portion,
working out all the air bubbles and gaps. Using a 2½-inch
cutter, punch out rounds around each nettle portion; make
sure the pasta is firmly sealed.
To Assemble and Serve:
Bring a large pot of lightly salted water to a boil,
add nettle pasta, reduce boil to a simmer, and cook pasta
until tender. While the pasta is cooking, mix ½-ounce
of water, lemon zest, and lemon juice in a sauté pan
and warm the pan on low heat. Slowly add the butter in pieces,
maintaining a low, steady heat. Season with salt and pepper
and add well drained pasta when ready. Swirl the pan over
low heat to hold the butter in an emulsion and add parsley.
Place four pieces of pasta per serving on each warmed plate
and drizzle with butter sauce. Dot with goat cheese and finish
with a drizzle of extra virgin olive oil and black pepper.
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Chef Phil West 
