Phyllis’ Stinging Nettle Tagliatelle With Asparagus and Peas – Oracibo

Ingredients

• 2 ½ oz. fresh stinging nettles
• 1 large egg
• 7 oz (1 1/3 cups) flour, a combination of 2 oz. semolina and 5 oz. unbleached flour
• 1 tsp. each EVO & water
• Pinch of salt
• 2 Tbsp. EVOO
• 2 oz. Proscuitto
• 1 green onion, thinly sliced
• 1 lb.trimmed asparagus
• ¾ cup fresh, blanched peas (see below), or frozen peas that are thawed
• 1 or 2 Tbsp. butter, room temperature
• Salt & freshly ground black pepper to taste
• ¼ cup Parmigiano Reggiano, finely grated