Spring in the Pacific Northwest is accompanied by two commonly foraged foods; stinging nettles and oyster mushrooms. This dish incorporates both of these along with chicken sausage to make a delightful pasta dish. It’s a little early for foraged oysters right now so I used my own cultivated mushrooms.
Ingredients:
- 1 lb (450 g) pasta (such as fusilli, linguine, or fettuccine)
- 1 lb (450 g) chicken sausages, sliced into 1/2-inch (1 cm) pieces
- 2 cups (200 g) fresh oyster mushrooms, sliced
- 2 cups (60 g) fresh nettles, blanched and drained (use gloves to handle)
- 1 medium onion, diced
- 1 leek, cleaned and sliced into half-moons
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1/2 cup (120 ml) olive oil, divided
- Salt and black pepper, to taste
- Red pepper flakes, to taste (optional)
- 1 lemon, zested and juiced
- 1/2 cup (65 g) nuts (such as almonds, walnuts, or pine nuts), roughly chopped
- 1 tsp Italian seasoning
Instructions:
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Cook pasta according to package instructions in a large pot of salted water until al dente. Reserve 1 cup of pasta water and then drain the pasta.
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken sausages and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Remove the sausages from the skillet and set aside.
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In the same skillet, add another 2 tablespoons of olive oil. Add the onion, leek, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
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Add the garlic and ginger to the skillet, and cook for an additional 1-2 minutes, until fragrant. Stir in the Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper.
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Add the oyster mushrooms to the skillet and cook for 4-5 minutes, until they have softened and slightly browned.
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Stir in the blanched nettles and cooked chicken sausages. Cook for another 2-3 minutes, allowing the flavors to meld.
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In a small bowl, whisk together the remaining 1/4 cup of olive oil, lemon juice, lemon zest, and a pinch of salt and black pepper to create a light sauce.
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Add the cooked pasta to the skillet with the chicken sausage and vegetable mixture. Pour the lemon-ginger sauce and 1/2 cup of reserved pasta water over the pasta. Gently toss everything together, adding more pasta water as needed to create a light, silky sauce.
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Taste and adjust the seasoning with salt, black pepper, and red pepper flakes as desired.
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Serve the pasta in bowls