Nettle Pasta

with Shrimp & Roasted Cauliflower

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From the Test Kitchen

A spring and summertime favorite in the Emilia-Romagna region of Italy, this long-cut green pasta made with stinging nettles is also called strettine. To remove their sting, the nettles must be boiled briefly before they’re pureed and incorporated into the pasta dough. With a flavor similar to spinach, nettle leaves are packed with a high concentration of beneficial nutrients like vitamins A, C, and K that hardy green vegetables are known for.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

3 cloves Garlic
1 bunch Mint
1 Red Onion
½ head Cauliflower
⅛ tsp Red Pepper Flakes
1 cup Chicken Broth
8 oz Shrimp
8 oz Fresh Nettle Linguine
1 Tbsp Butter
1 Lemon

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Heat a large pot of salted water to boiling on high. Preheat the oven to 475°F. Peel and mince the garlic. Pick the mint leaves off their stems. Peel the onion and cut it in half through the root end, then cut it into wedges. Separate the layers of the wedges to make onion petals. Cut out the core of the cauliflower and cut the rest into florets.

2 Roast the cauliflower:

Place the cauliflower florets on a lightly oiled baking sheet. Drizzle it with a little olive oil and season with salt and pepper. Roast the cauliflower in the oven 12 to 15 minutes or until brown and tender.

3 Make the sauce:

While the cauliflower roasts, in a large pan, heat some olive oil on medium until hot. Add the onion petals and season with salt and pepper. Cook 4 to 6 minutes, or until the onion is translucent, stirring occasionally. Add the garlic and chili flakes. Cook about 1 minute, or until fragrant, stirring. Increase the heat to high, then add the chicken broth. Allow the liquid to come to a simmer. Cook 2 to 3 minutes, or until it reduces slightly in volume. Add the shrimp and cook 1 to 2 minutes, stirring until they just start to turn pink.

4 Boil the pasta:

While the shrimp cooks, add the pasta to the boiling water. Cook 2 to 4 minutes, or until just before it’s al dente. Reserve about ¼ cup of the cooking water and drain.

5 Add the pasta:

Add the pasta, cooking water, and butter to the pan with the shrimp and sauce. Stir to coat the pasta in the sauce. Remove from the heat. Add the roasted cauliflower, the juice of half the lemon, and most of the mint (reserve some for garnish).