Nettles—often known as “stinging nettles”—grow rampant in Ireland and much of the United States. The stalks of the plant are covered with tiny, potent spines that impart a nasty burn on contact with the skin. The fresh young leaves, on the other hand, are delectable when cooked as you would baby spinach or other tender greens. Look for nettles at produce markets during the spring.
|1||large head||garlic, peeled|
|8||ounces||fresh spinach leaves|
|1||tablespoon||fresh mint, chopped|
|1/2||teaspoon||freshly ground black pepper|
|1||recipe||fresh pasta, cut for ravioli*|
|.*Use your favorite fresh pasta recipe. If you’d prefer not to make your own, some Italian specialty markets will sell sheets of fresh pasta dough, rolled and ready for shaping, upon special request.|