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Fettuccine with beetroot and nettle butter

Australian Gourmet Traveller Italian recipe for fettuccine with beetroot and nettle butter.

By Lisa Featherby
  • Serves 6
  • 30 mins preparation
  • 1 hr 25 mins cooking plus resting
Fettuccine with beetroot and nettle butter
Fettuccine with beetroot and nettle butter

Stinging nettles have the greenest flavour imaginable. A good Italian grocer should be able to get them for you; if you're picking them wild, be sure to use gloves - they're not called stinging nettles for nothing. Use only the tender small leaves and remove any seeds or flowers. If you can't find nettles, go without the nettle butter and use a good amount of extra-virgin olive oil in its place.

Ingredients

  • 3 baby beetroot with leaves
  • 2 tbsp olive oil, plus extra to serve
  • 3 garlic cloves, thinly sliced
  • To serve: crumbled soft goat’s cheese or finely grated parmesan
Pasta dough
  • 500 gm “00” flour
  • 2 eggs
  • 3 egg yolks
Nettle butter
  • 100 gm butter, softened
  • 100 gm stinging nettle leaves, washed thoroughly

Method

Main
  • 1
    Preheat oven to 220C. Trim beetroot (reserve leaves) and place in a roasting pan, drizzle with half the olive oil and season to taste. Add 125ml water to pan, cover with foil and roast until tender (1 hour-1 hour 15 minutes). Cool, peel, thinly slice and set aside.
  • 2
    Meanwhile, for pasta dough, process ingredients and a generous pinch of salt in a food processor. Gradually add 80-120ml water or enough to bring dough together without becoming too sticky. Process until a ball forms, turn onto a lightly floured work surface and knead until smooth (3-5 minutes). Cover and set aside at room temperature to rest (20-30 minutes). Cut dough into four pieces, then, working with one piece at a time, feed dough through pasta machine rollers starting at the widest setting, flouring dough as you go, folding and feeding through, reducing settings notch by notch until you reach the second-last setting. Feed pasta through fettuccine cutter, transfer to a flour-dusted tray and repeat with remaining pasta. Set aside.
  • 3
    For nettle butter, melt 20gm butter in a saucepan over medium-high heat. Add nettles (reserving a small handful for serving) and cook, stirring occasionally, until just wilted (2 minutes). Cool, then process in a food processor with remaining butter, season to taste and set aside.
  • 4
    Cook pasta in boiling salted water until al dente (2-4 minutes). Drain and return to pan to keep warm.
  • 5
    Meanwhile, heat a frying pan over medium-high heat. Add remaining olive oil and garlic and cook until just fragrant (10-20 seconds), add nettle butter and beetroot leaves and cook until butter is fragrant and leaves wilt (1-2 minutes). Toss through reserved nettle leaves and beetroot and then toss through pasta. Serve immediately, scattered with goat’s cheese or parmesan and drizzled with olive oil.

Notes

Drink Suggestion: Lagrein. Drink suggestion by Max Allen

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  • Author: Lisa Featherby