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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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