1/4 cube butter
2T unbleached white flour
1 1/3C milk
1C freshly grated Parmigiano cheese
4 oz. blanched stinging nettles
salt to taste
Blanche the nettles by pouring the contents of the bag into boiling water and stirring until the nettles are limp. You might also place them in a bowl and pour boiling water over them. Both methods will serve to take the sting out of the nettles. Drain the nettles and cover in cold water and drain again. Mince the nettles and set aside. Over a medium flame, mix the flour and butter and make a very light roux, then add the milk and stir until the sauce is very smooth. Allow to cook a bit to thicken the sauce.
Add the blanched, minced nettles into the bechamel and stir them to blend. Take the sauce off the heat and add the grated cheese. After the cheese has been stirred into the sauce and melted, place your pasta into the pan and start mixing it together with the sauce. Plate and add more cheese if desired.