From the Kitchen: Creamy Nettle Sauce

Nettles are moving through the kitchen right now, from freshly brewed tea to a green pasta sauce paired with gemelli from our friends at Castle Valley Mill. Long valued as a deeply nourishing spring plant, nettles are rich in minerals and have traditionally been used to support the body through seasonal transitions. They’re one of the first perennial foods ready to harvest each year, growing steadily along the edges of the farm with very little intervention. This time of year, the kitchen begins to shift alongside the landscape, cooking not just from what’s planted, but from what naturally returns on its own.

Creamy Nettle Pasta Sauce

This recipe was first shared in our newsletter on May 20th, 2026.

INGREDIENTS

• 2 cups young nettles, blanched and chopped

• 1 tbsp butter

• 2 shallots, finely diced

• 1/4 cup heavy cream

• 1/4 cup vegetable or chicken stock

• 1 tsp lemon juice

• Salt and white pepper to taste

• Fresh parmesan, for serving

• Gemelli pasta from Castle Valley Mill
  

METHOD

Prepare the nettles:
Wearing gloves, wash the nettles thoroughly and remove any tough stems. Blanch in boiling water for 2 minutes, then transfer immediately to ice water. Once cooled, squeeze completely dry and roughly chop.

Build the sauce:
Melt the butter in a pan over medium heat and cook the shallots until soft and translucent. Add the chopped nettles, followed by the stock and cream. Simmer gently for 5–10 minutes until the sauce thickens slightly.

Finish:
Season with salt, white pepper, and lemon juice. Toss with freshly cooked pasta, adding a small splash of pasta water if needed to loosen the sauce. Finish with parmesan and serve warm.

Note:
Young nettles are best harvested in late spring, usually from the top few inches of the plant before flowering. Blanching removes the sting completely while preserving their earthy, mineral-rich flavor. The sauce also pairs well with grilled fish or roasted chicken.