Farfalle with Nettle Pesto
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Eggs | 110g |
| Nettles (fresh) | 300g |
| Burrata cheese | 300g |
| Pine nuts | 30g |
| Extra virgin olive oil | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
| Smoked pancetta | 100g |
Instructions
Step 1: Prepare the Fresh Pasta
Begin by preparing the fresh pasta. Measure out the all-purpose flour. In a mixing bowl, combine the flour with the eggs and a pinch of salt. Mix the ingredients until you form a smooth dough. Once your dough is ready, wrap it tightly in plastic wrap and let it rest for about 30 minutes at room temperature.
Step 2: Prepare the Nettle Pesto
While the dough rests, move on to the pesto. Start by rinsing the nettles thoroughly to remove any dirt. Place them into a large pot of boiling, salted water for 1-2 minutes to blanch. Once the nettles have wilted, drain them well and transfer them to a colander to cool down. Once cooled, press gently with a fork to remove excess water.
Next, take the burrata cheese and remove the stringy outer casing. Cut it into large chunks and place it in a blender or food processor. Add the pine nuts and olive oil, and blend until you achieve a creamy, smooth mixture. Season with salt and black pepper to taste. Transfer the pesto to a small bowl and set it aside.
Step 3: Roll and Cut the Pasta
After the dough has rested, divide it into four equal portions. Keep the remaining dough wrapped while you work with one piece. Using a pasta machine, roll the dough starting with the thickest setting and gradually working your way to the thinner settings until you achieve a very thin sheet (about 1mm thick).
Once the dough sheets are ready, use a pasta wheel to cut rectangular shapes. Use the notched edge to create vertical lines about 7 cm apart, and then cut horizontally into pieces about 4 cm long. To form the farfalle shape, pinch the middle of each rectangle between your thumb and index finger, folding the pasta into a butterfly shape. Repeat this process with the remaining pieces of dough.
Step 4: Cook the Pancetta
Cut the smoked pancetta into small cubes. Heat a pan over medium heat, and add the pancetta pieces. Sauté them for about 2-3 minutes, until they are golden and crispy. Remove them from the pan and set them aside.
Step 5: Cook the Farfalle
Bring a large pot of water to a boil, adding a pinch of salt. Drop the farfalle into the boiling water and cook for about 4-5 minutes, or until they float to the surface and are al dente. In the last 2 minutes of cooking, add the blanched nettles to the water to heat through.
Step 6: Combine Pasta and Pesto
Once the pasta and nettles are cooked, drain them and return them to the pan (without the heat on). Add the nettle pesto to the pan and toss everything together gently. Stir until the farfalle is evenly coated with the pesto.
Step 7: Serve
Divide the farfalle among plates and top with the crispy pancetta cubes. Serve immediately, and enjoy the fresh, vibrant flavors of the nettle pesto with the creamy burrata and crunchy pancetta.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~540 kcal |
| Protein | ~15g |
| Carbohydrates | ~50g |
| Fat | ~32g |
| Fiber | ~4g |
| Sodium | ~400mg |
This rustic, flavorful dish is perfect for a cozy evening, featuring the earthy taste of nettles and the creamy richness of burrata. The smoked pancetta adds a delightful crunch, while the fresh farfalle brings it all together for a satisfying, homemade meal.
