Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp
Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp
Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp is a delightful dish that showcases the vibrant flavors of spring. This recipe combines the freshness of seasonal herbs with the unique taste of nettle oil, complemented by the rich, savory notes of Pecorino crisps. It's a perfect dish to celebrate the arrival of warmer weather and fresh produce.
Nettles have been used in culinary traditions for centuries, particularly in Europe, where they are valued for their nutritional benefits and distinctive taste. Paired with fresh pasta and Pecorino cheese, this dish brings together a blend of rustic and refined flavors.
Ingredients for the Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp
- Fresh pasta: 400g
- Nettle leaves: 200g
- Extra virgin olive oil: 100ml
- Fresh basil: 50g
- Fresh parsley: 50g
- Garlic cloves: 2
- Lemon zest: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
- Pecorino Romano cheese: 100g
Preparation Instructions
- Prepare the Nettle Oil:
- Blanch the nettle leaves in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to cool.
- Drain and squeeze out excess water from the nettle leaves.
- In a blender, combine the blanched nettle leaves, olive oil, basil, parsley, garlic, lemon zest, salt, and pepper. Blend until smooth.
- Set the herbed nettle oil aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fresh pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving a cup of the pasta water.
- Make the Pecorino Crisp:
- Preheat the oven to 180°C (350°F).
- Grate the Pecorino Romano cheese and place small mounds of cheese on a baking sheet lined with parchment paper.
- Flatten each mound slightly to form a thin circle.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and let the crisps cool on the baking sheet.
- Combine the Pasta and Nettle Oil:
- In a large mixing bowl, toss the cooked pasta with the herbed nettle oil. Add a bit of the reserved pasta water to loosen the sauce if needed.
- Adjust the seasoning with salt and pepper to taste.
- Serve:
- Divide the pasta among serving plates.
- Garnish with additional chopped herbs and lemon zest if desired.
- Top each serving with a Pecorino crisp.
How to Store and Reheat Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. The Pecorino crisps are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutritional Information
- Calories: 450 per serving
- Protein: 18g
- Carbohydrates: 50g
- Fat: 20g
- Fiber: 4g
- Sodium: 600mg
FAQ about the Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp
Q: Can I use dried pasta instead of fresh pasta? A: Yes, you can use dried pasta. Adjust the cooking time according to the package instructions.
Q: What can I use as a substitute for nettle leaves? A: Spinach or kale can be used as substitutes for nettle leaves if they are not available.
Q: Can I make the nettle oil in advance? A: Yes, the nettle oil can be made a day in advance and stored in the refrigerator.
Q: How can I make the Pecorino crisps crispier? A: Ensure the cheese is evenly spread and bake until golden brown. Let them cool completely on the baking sheet.
This Fresh Spring Pasta in Herbed Nettle Oil with Pecorino Crisp recipe by Mary Berry is a wonderful way to enjoy the flavors of the season. Serve it as a light lunch or a delicious starter for a springtime meal. Enjoy the refreshing taste and delightful crunch of the Pecorino crisps with each bite.