Tagliatelle with Nettle and Pine Nut Sauce

Bring a large pot of water to a boil over high heat. Meanwhile, fill the sink with water. Wearing rubber gloves, pull nettle leaves from stems into sink. Swish to rinse; drain.

Add nettles to boiling water. Simmer until soft, 3 minutes.

Drain, rinse with cool water, and squeeze out water. Whirl in a food processor until smooth.

Cook pasta as package directs. Meanwhile, melt butter over medium heat in pot used for nettles.

Whisk in nettle pure, salt, and 1 cup hot pasta water; keep warm over low heat.

Drain pasta, reserving about 2 cups water.

Add pasta to pot of sauce and toss with 3/4 cup parmesan, half of pine nuts, and some reserved water if needed so it's loose-textured.

Transfer to a shallow bowl and sprinkle with remaining pine nuts and a little more parmesan if you like.

*Find nettles at farmers' markets. (They grow wild in many areas too.)