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Nettle-Stuffed Pasta with Goat Cheese and Olive Oil
Chef Phil West of Range – San Francisco, CA
Adapted by
April 2007

Yield: 4 servings


    For Pasta Filling:
  • 1 pound wild stinging nettles
  • Salt and pepper
  • ½ teaspoon Champagne vinegar

    For Pasta:
  • Extra thin fresh pasta sheets
  • 5 egg whites

    To Assemble and Serve:
  • Zest and juice from ½ lemon
  • 4 ounces unsalted butter, cut into pieces
  • Salt and pepper
  • 1 Tablespoon chopped parsley
  • 2 ounces fresh goat cheese
  • Extra virgin olive oil
  • Black pepper


For the Filling:
Use tongs or plastic gloves to wash nettles in several changes of water – do not touch with your hands! Bring a large pot of heavily salted water to a boil, blanch nettles for 1 minute, drain well, and place on a sheet tray with parchment paper. Do not shock in ice water. When the nettles have cooled completely, chop roughly by hand reserving any juice that runs off on the cutting board. In a food processor, blend the nettles, salt and pepper into a paste, adding a little of the residual juice if the nettles do not run in the machine. Place the nettle paste in a bowl, add vinegar, and mix thoroughly.

For the Pasta:
Lay 1 sheet of pasta on a cutting board and brush entire surface with egg white. Spoon 16 individual Tablespoons of filling over the pasta sheet, equally spacing the fillings about 3 inches apart. Lay another sheet of pasta on top of the original, and press firmly around each nettle portion, working out all the air bubbles and gaps. Using a 2½-inch cutter, punch out rounds around each nettle portion; make sure the pasta is firmly sealed.

To Assemble and Serve:
Bring a large pot of lightly salted water to a boil, add nettle pasta, reduce boil to a simmer, and cook pasta until tender. While the pasta is cooking, mix ½-ounce of water, lemon zest, and lemon juice in a sauté pan and warm the pan on low heat. Slowly add the butter in pieces, maintaining a low, steady heat. Season with salt and pepper and add well drained pasta when ready. Swirl the pan over low heat to hold the butter in an emulsion and add parsley. Place four pieces of pasta per serving on each warmed plate and drizzle with butter sauce. Dot with goat cheese and finish with a drizzle of extra virgin olive oil and black pepper.


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