- Leaves of nettles - 200 Grams
- Pasta - 300 Grams
- Olive oil - 6 items. spoons
- Garlic - 3 Teeth
- Paprika dry - 1 teaspoon
- Pepper, salt - - To taste
- Parmesan - 150 Grams
These are our ingredients - get acquainted. It is desirable that the ingredients were as good as possible - then the dish will turn out amazing. We warm up in a frying pan 4 tablespoons of olive oil, add finely chopped garlic and fry in a quick fire for about 2 minutes. Then add the washed and drained (it's important - and then splash the entire kitchen) nettle leaves. Cover with a lid and simmer on medium heat for 3-4 minutes. The nettle will essentially lose in volume - from it the liquid will evaporate. Then add the spices - paprika, salt and pepper. Paprika should not be acute. We add 100 ml of warm water to the frying pan, stew for 2-3 more minutes, remove it from the fire. We shift the entire contents of the frying pan into the bowl of the blender, crush it to a homogeneous consistency. In parallel, we boil the al dente pasta - so that the macaroni are almost edible, but still harsh, and not boiled. We merge the water from the pasta, add our nettle sauce to the pan. We mix it well. If it turned out too liquid - you can put it on the fire and evaporate a little liquid. Sprinkle with grated parmesan cheese and serve it to the table. Pleasant!
Servings: 5-6