Pasta with Sorrel Nettles and Lemon

Ingredients:

1/8 pound fresh stinging nettles, stems and all;

8 ounces pasta;

2 tbsp extra virgin olive oil;

1 tbsp parmesan;

1/2 lemon for zest and juice;

1 tablespoon fresh mint, chopped;

1 tablespoon fresh parley, chopped;

1 tablespoon chives, chopped;

salt and pepper, to taste;

1 oz. fresh sorrel leaves, washed and torn into bite sized pieces;

1 oz toasted pine nuts.

Preparation:

Get out two large pots of water. Fill them with water. Add salt. Bring to a boil. 

Carefully add nettles to Pot #1. Stir. Cook for 5 minutes. Very carefully, use tongs to place them in a colander. Drain. [I suggest using tongs when handling the nettles. I wore vinyl gloves surgical gloves (which I keep around for cleaning and chopping hot peppers) and then little stingers still poked through. - Leigh] Dirt should be gone/all left in the water. 

In Pot #2, cook pasta until al dente. Drain, making sure to reserve a cup of pasta water. Set pasta and water aside.

While pasta is boiling, "press most of the water out of the nettles and remove the leaves from the stems." Place in food processor. Puree. (At this stage, the sting will have mostly dissipated, so gloves will suffice for leaf removal. - Leigh) Slowly add olive oil while this is happening. Once smooth, stop processor and add parmesan, zest, juice, and herbs. Pulse until blended. Salt and pepper to taste.

Put pasta back in its pot. Add nettle pesto. Stir. Add sorrel and a little pasta water, until sauce reaches the consistency you like. Top with or stir in pine nuts. Serve.