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finally, my

long overdue, recipe-less

recreation of Delfina's

nettle tagliatelle

i've been obsessed with this dish since my first dining experience at Delfina.  there is just something about it's simplicity and delicious earthiness that captures my taste buds every time.  they make a fresh tagliatelle pasta that has nettle puree in it, turning the pasta a green color.  for my quick lunch today, i chose not to make fresh pasta and instead used linguine by Rustichella d'Abruzzo.  i picked up some beautiful fresh nettles at the farmer's market on tuesday and decided this was the perfect way to use them:

boil a large pot of water.  once boiling, add one large bunch fresh nettles.  cook for about 2 minutes, then remove nettles from pot with tongs and place in bowl.  using same boiling water, cook noodles (i made enough for 2 servings).  while noodles are cooking, place blanched nettles, 1-2 cups of same boiling water, & 1 tsp salt in blender and puree.  transfer puree to new saucepan on medium heat.  when noodles are about 75% cooked, remove them and transfer to nettle puree saucepan.  finish cooking noodles here, allowing extra liquid from puree to evaporate as necessary and allowing pasta to absorb nettle flavor.  add 2 tbsp unsalted butter and toss.  remove from heat.  add salt to taste.  top with pinenuts and grated parmigiano.