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Nettle and Garlic Pesto Radiatori
Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
2 people
8 bulb of garlic
5 bunches nettle leaves (or 100 g)
50 g flat leaf parsley
1 tsp dijon mustard
50 g grated parmesan
1 tbsp red wine vinegar
80 ml extra virgin olive oil
150 g whole wheat radiatori
Associated products
RECIPE STEPS
1
Preheat the oven to 220/200C fan.
2
Wrap the garlic bulb into tin foil and place into the oven for 20 minutes. After 20 minutes, remove from the oven, leave to cool for a couple of minutes then squeeze out the roasted flesh of the cloves.
- 8 bulb of garlic
3
To make the pesto, blanch the nettles in a large pot of boiling water for 30 seconds before transferring to an ice bath. Drain the nettles, then squeeze out as much water as possible.
- 5 bunches nettle leaves (or 100 g)
4
Place the nettles into the bowl of the food processor. Add the garlic, parsley, mustard, parmesan, vinegar and olive oil. Blend until smooth then add salt and pepper to taste, add a little more vinegar to balance if needed.
- 8 bulb of garlic
- 5 bunches nettle leaves (or 100 g)
- 50 g flat leaf parsley
- 1 tsp dijon mustard
- 50 g grated parmesan
- 1 tbsp red wine vinegar
- 80 ml extra virgin olive oil
5
Cook the pasta in well salted boiling water until al dente then drain, serving back a little pasta water.
- 150 g whole wheat radiatori
6
Add the drained pasta back into the pan, add the pesto and a small splash of pasta water before tossing or stirring well. Divide between two bowls and finish with some extra parmesan over the top.
The Monday Pasta Club
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