5 Comments

Very fine. And I love your bit of personal history too.

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Just came back from the first Brattleboro, Vermont Farmers Market of the season with a big bunch of Nettles. I was going to make Green Pasta with them, but I like your recipe better since I also bought fresh ricotta.Thank you

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True Spring food and perfect for here in Orkney too Elizabeth, if in about a months time! Plenty nettles in our garden and several people making soft fresh cheese similar to ricotta. Nothing local to resemble Parmigiano but we have good delis!

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I have a fine crop of ‘les orties’ growing along the edges of the garden here, the tenacious foothold evidence of years of thrifty farmwives making soup thickened with one potato and enriched with an egg yolk, a ‘purin’ for fertilizing the potager, and a tisane as an anti inflammatory for old bones. Thank you for your contributions to this Green menu and this little ravioli will join the Spring line up.

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