Fettuccine With Nettle-Ricotta Pesto

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SF Gate


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8 to 10 cups nettles

1 cup olive oil

3/4 cup + 2 tablespoons pine nuts

3 tablespoons chopped green garlic, or 1 tablespoon chopped garlic clove

1/4 cup grated pecorino

2 tablespoons grated Parmesan

3/4 cup ricotta cheese

Salt to taste

6 tablespoons butter

1 pound fresh fettuccine

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