Surely by now you have enjoyed effing gallons of the Nettle-Peppermint Infusion Iced Tea we showed you last week. Here’s another awesome use for the nutty, robust, healthy green: Farro Pasta with Nettles. This rustic dish comes our way from David Tanis in The New York Times‘ City Kitchen. It looks delicious and easy. The only challenge might be finding fresh nettles.

Photography by Stephen Scott Gross

Check the ingredients after the jump…

Farro pasta
Stinging nettles
Italian sausage with fennel
Ricotta salata
Olive oil

For teaches on preparation, head to The NYT.

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