- Published on Wednesday, 24 October 2012 20:00
- Written by Karen Gaspers
Ever forage for food? It's not as hard or risky as you might think. Kate Gold forages in her local Maryland woods all the time, such as when she needs ingredients for this recipe that calls for nettles and garlic mustard.
Learn more about Kate and how she became interested in foraging in this Best Meal article.
Nettle Pasta with Garlic Mustard Pesto
Garlic Mustard Pesto
1 cup garlic mustard
1 cup other greens (spinach, basil or garlic mustard if you're feeling garlicky)
4 oz. olive oil
3 cloves garlic
2 oz. toasted pine nuts
Optional dash of lemon juice
In food processor combine all ingredients except olive oil. Puree and add olive oil with processor running; pour olive oil in slowly, listen for a change in sound, then it will be done. Toss with nettle pasta or put in a jar and keep in the fridge to use as sandwich spread, etc.
3 cups chopped fresh nettles (wear gloves)
2 cups flour (+ more for kneading)
Steam the nettles for a few minutes. Put nettles and eggs into a food processor and mix until nettle is in tiny pieces.
On a table, make a volcano mountain of flour with a caldera (circular crater) on top. Pour egg/nettle mixture into the caldera. Mix well. If too sticky, add more flour. When dough feels springy, let it rest in a ball for 15 minutes.
Divide ball into 4 balls and roll each (one by one) on a floured surface as thin as possible. Cut sheet into fettuccini-sized noodles.
Boil water and cook pasta for 3 minutes. Drain.
Modified from Melissa Sokulski - FoodUnderFoot.com
Additional safety note: Don't forage within 50 feet of the road. For example, if watercress is near water, make sure it's not over a toxic sewage site, just in case!
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