Walnut-Nettle Pesto Cavatelli with Wild Mushroom Broth and Beans

By Chef Ken Frank at La Toque restaurant in Napa, CA

Ingredients

For the Pasta

1 pound fresh cavatelli or other pasta, or 1 pound package dried pasta

¼ cup butter

4 ounces sliced mushrooms

½ head of radicchio, sliced thinly

1 cup mushroom or vegetable stock

½ cup Nettle and Walnut Pesto (recipe follows)

Shredded Parmigiano, to serve

 

Nettle and Walnut Pesto

1 pound stinging nettles (can substitute dandelion or basil), stems trimmed

½ cup finely shredded Parmigiano cheese

¾ cup toasted walnuts, chopped

2 cloves garlic, shaved with a microplane

Grated zest of one lemon

½ cup extra virgin olive oil

Directions

1. Prepare pesto sauce by placing nettles in medium size sauce pan of boiling water for 30 seconds, then add quickly to bowl of ice water to stop cooking. Drain well and chop.

 

2. In the bowl of a food processor combine nettles, cheese, walnuts, garlic slices and lemon zest. Process until nearly smooth. With motor running, slowly add olive oil. Set aside.

 

3. Cook pasta according to package directions.

 

4. While pasta is cooking, melt butter in a large saucepan over medium heat. Add mushrooms and sauté 1-2 minutes.

 

5. Add radicchio and sauté briefly; add stock to pan. Simmer sauce over low heat about 3 minutes to reduce slightly.

 

6. When pasta is nearly done, drain well and add to sauce in pan, tossing and stirring to coat well. Simmer gently until pasta is completely cooked and sauce is reduced and coats nicely.

 

7. Add pesto; toss well to combine. Top with freshly grated Parmigiano cheese.

Walnut-Nettle Pesto Cavatelli with Wild Mushroom Broth and Beans

Nutritional Information

Based on 6 servings.

Per serving:

Calories

460

Total Fat     

17g

Saturated Fat  

7g

Monounsaturated Fat

6g

Polyunsaturated Fat

3.5g

Cholesterol

25mg

Sodium

150mg

Carbohydrates

61g

Dietary Fiber      

5g

Protein

14g

Vitamin D

0 mcg

Calcium

134mg

Iron

3mg

Potassium

288mg