Spring Greens dressed in Nettle Oil

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Spring Greens dressed in Nettle Oil
What better recipe to truly celebrate the vibrancy and freshness of nature’s finest ingredients? All the right textures, crunchy salty cheese crisps, soft al dente spinach pasta and silky lemon butter with a pop of sweetness from the peas and broad beans.
Main ingredients
  • Pasta
Ingredients
Method

Ingredients

PASTA
  • 250g green spinach tagliatelle
Pecorino crisps
  • 100g pecorino or Parmesan, finely grated
Herbed nettle oil
  • 20g stinging nettles or trimmed kale leaves
  • 40g parsley
  • 120ml almond or rapeseed oil
Lemon Garlic Beurre Noisette
  • 100g butter
  • 2 – 3 cloves garlic, sliced
  • Zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper
To serve
  • 200g peas or shelled broad beans / edamame beans, blanched
  • Pink pickled onion petals, to garnish

  • Method

  • 1
    Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 6
  • 2
    For the pecorino crisps, spread the grated cheese in a thick, even layer over a silicone baking mat. Bake for 5-7 minutes until melted and light golden. Do not over brown, as this will result in a bitter aftertaste. Remove from the oven, cool, then snap into shards.
  • 3
    Make the herbed nettle oil. Blanch the stinging nettles (or kale leaves) and parsley for 5-10 seconds in boiling water, then refresh in iced water. Squeeze dry in a clean tea towel, removing as much water as possible. Blend with the oil in a blender, then strain through muslin.
  • 4
    Cook the pasta in rapidly boiling salted water until al dente and then drain.
  • 5
    Just before serving, make the beurre noisette. Melt the butter in a small saucepan over a medium to low heat and allow to turn a pale golden colour. Add the garlic, lemon zest and lemon juice, stir well and immediately remove from the heat.
  • 6
    Pour over the pasta, add the peas or broad beans, and toss to coat. Adjust the seasoning and serve in Le Creuset Botanique Collection Mini Ramekins, garnished with the pecorino crisps, pickled onion petals, and a drizzling of herbed nettle oil.
  • 7
    To make the pink pickled onion petals (optional):
  • 8
    Thinly slice red halved red onions and place in just-simmered red wine vinegar for 30 - 40 minutes, for a quick pickle.