Fettuccine with Nettle & Ricotta Pesto

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Fettuccine with Nettle & Ricotta Pesto

Post by ThreeperMan on Sun 12 Jul 2009, 15:24

Fettuccine with Nettle & Ricotta Pesto

Created by: Armando "Tiny" Maes of Rose Pistola in San Francisco

serves 8

1# Fettuccine (Preferably Fresh)

1/2 pound Nettles

6 oz. Ricotta

5 oz. Pine Nuts

1/4 cup Pecorino

2 T Parmesan

3 T Green Garlic (Chopped)

1 ¼ cup Olive Oil

8 T Sea Salt

6T Butter

First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.

In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large sauté pan place about just less then half of the pesto mixture, 6 T butter and about a ¼ cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta
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ThreeperMan
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