Nettle Linguini

Nettle Pesto, Fried Nettles, Asparagus, Parmesan, Lemon

Chef Cameron Dunlap of Morchella | Portland, OR
Yield: 1 serving

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Adapted by StarChefs | june 2023

INGREDIENTS

Nettle Linguini:
250 grams 00 flour
750 grams semolina flour
360 grams nettle purée

Nettle Pesto:
9 cloves garlic
2 teaspoons salt
2 cups grated parmesan
Juice of 1 lemon
2 cups olive oil
2 cups hazelnuts
2 cups blanched nettles

Fried Nettles:
Neutral oil
Nettle leaves, cleaned and trimmed
Salt

To Assemble and Serve:
1 medium shallot, sliced
3 asparagus spears, sliced
2 garlic cloves, minced 
1 tablespoon butter
Salt
Lemon juice
Grated parmesan

METHOD

For the Nettle Linguini:
Using an extruder, add flours. Slowly stream in nettle purée until a wet sand-like texture is achieved. Extrude pasta and set aside.

For the Nettle Pesto:
In a food processor, combine garlic, salt, cheese, lemon juice, oil, and hazelnuts until smooth. Add nettles and continue to purée until the mixture is bright green. Taste and adjust seasoning. Set aside.

For the Fried Nettles:
In a sauté pan over high flame, heat oil to 350°F. Fry nettle leaves 3 seconds on each side. Transfer to a paper towel-lined plate to drain. Season with salt and set aside.

To Assemble and Serve:
Bring a large stockpot of salted water to boil. Cook Nettle Pasta 2 minutes. Strain and reserve some of the pasta water. In a sauté pan over medium heat, cook shallots, asparagus, and garlic 1 minute. Add a splash of pasta water and continue to cook until the liquid has nearly evaporated. Remove from heat and emulsify with butter. Add cooked noodles and toss to coat. Add Nettle Pesto and season with salt, lemon juice, and parmesan. Spoon pasta and sauce into a serving bowl.

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