Phyllis’ Stinging Nettle Tagliatelle With Asparagus and Peas

Name: Phyllis’ Stinging Nettle Tagliatelle With Asparagus and Peas
Ingredients: 2 ½ oz. fresh stinging nettles (see below); 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 (see below); ¾ cup cup fresh, blanched peas (see below), or frozen peas that are thawed; 1 or 2 Tbsp. butter, room temperature; Salt; freshly ground black pepper; ¼ cup Parmigiano Reggiano, finely grated

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While I was at the farmer’s market I saw stinging nettles, right then and there I decided to create a fresh pasta dish for dinner. I call this spring in a bowl!

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Ingredients

2 ½ oz. fresh stinging nettles (see below)
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 (see below)
¾ cup cup fresh, blanched peas (see below), or frozen peas that are thawed
1 or 2 Tbsp. butter, room temperature
Salt
freshly ground black pepper
¼ cup Parmigiano Reggiano, finely grated