YIELD: 4 entrée-size servings
For nettle pesto:
1 cup fresh basil leaves
1 cup nettles
3 cloves garlic
½ cup olive oil
¼ cup parmesan cheese
1 Tbsp. pine nuts
¼ cup parsley, chopped
1 lb. linguini pasta
8 oz. wild-caught Alaska smoked salmon
asiago or parmesan cheese, for garnish
1 loaf sourdough baguette, brushed with butter, garlic and olive oil and chargrilled
1 lb. steamed broccoli
1. For pesto: Combine all ingredients in food processor until smooth.
2. For pasta: Cook pasta until al dente according to package instructions, drain and place back in pot. While pasta is warm, add salmon and nettle pesto. On low heat, stir until heated through.
3. To plate: Garnish with asiago or parmesan cheese. Serve with grilled garlic bread and steamed broccoli.
Photo and recipe: Chef Amy Foote, NMS