Nettle paste

I present to your attention a summer version of light pasta - pasta with nettle.

Ingredients

• Nettle leaves - 200 Grams
• Pasta - 300 Grams
• Olive oil - 6 Tbsp. spoons
• Garlic - 3 Cloves
• Dry paprika - 1 teaspoon
• Pepper, salt - - To taste
• Parmesan - 150 Grams

Directions

1. These are our ingredients - get acquainted. It is advisable that the ingredients are of the highest quality possible - then the dish will turn out amazing.
2. Heat 4 tablespoons of olive oil in a frying pan, add finely chopped garlic and fry over high heat for about 2 minutes.
3. Then add the washed and dried nettle leaves to the pan (this is important - otherwise you will sprinkle the whole kitchen).
4. Cover and simmer over medium heat for 3-4 minutes. Nettle will significantly lose in volume - liquid will evaporate from it.
5. Then add spices - paprika, salt and pepper. Paprika shouldn't be hot. Add 100 ml of warm water to the pan, simmer for another 2-3 minutes, remove from heat.
6. We transfer all the contents of the pan into the blender bowl, grind until smooth.
7. In parallel with this, we boil pasta al dente - so that the pasta is almost edible, but still harsh, and not boiled down.
8. We drain the pasta water, add our nettle sauce to the pan.
9. Mix well. If it turns out too liquid, you can put it on fire and evaporate a little of the liquid.
10. Sprinkle with grated parmesan and serve. Enjoy!