Fettuccine with nettles and walnuts

Here, now that I think about it, I felt really far from home. The landscapes had changed and also the climate, the heat had disappeared leaving fresh air. I took this opportunity to lengthen the pace going up and down in a succession of hills running through expanses of forest with thick and tall trees preventing the view of the horizon.The forest makes me feel at home. An excellent shelter from the road and its noises. During a break I collected nettles. When the plant is not yet mature the young and slightly pungent leaves are excellent to be eaten as soon as they are blanched.
Nettle is an underestimated official plant, it can be found almost everywhere in the shady and humid areas of the undergrowth or along the roadside. It is rich in minerals and other nourishing elements as well as being tasty and with an unique flavor.

ingredients:

• 150 g of fettuccine or spaghetti
• a handful of nettle leaves
• 3 walnuts
• 1 clove of garlic
• salt
• extra virgin olive oil

Wash the nettle leaves with a little water. Coarsely chop the garlic, nettle leaves and walnuts with a knife. Light a fire. Fill a saucepan with water and salt, and let it simmer. When the water boils, add the pasta. Just before the pasta is al dente, drain it, but remember to leave a little cooking water.
Pour the nettle mixture in the pan and leave it simmering together with the pasta and cooking water, stirring until it has blended well and obtained a creamy consistency.
Add a drizzle of extra virgin olive oil.