Enough fresh nettles to fill a bamboo steamer
1/4 cup pine nuts
1/4 cup grated Parmigiana Reggiano
3 cloves garlic, minced
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste.
In a steamer placed over a large pot of boiling water, steam the nettles just until wilted, 3 to 5 minutes; cool slightly. In a skillet over medium heat, toast the pine nuts, tossing frequently until fragrant and very lightly browned; immediately transfer the nuts to a dish to cool.
In a food processor or heavy-duty blender, add the nettles, pine nuts, cheese and garlic. Process until the ingredients are finely chopped. (You can also use a mortar and pestle.) With the machine running, slowly add the oil and continue to process until the desired consistency has been reached. Taste and add salt and pepper as needed. Serve with fresh pasta.