Nettle Parmesan Emulsion
1 cup pine nuts
4 cups spinach, roughly chopped
3⁄4 cup wild nettle, soaked and cleaned
11⁄2 cups Parmesan cheese, grated
Zest and juice of 2 lemons
1 cup olive oil
Salt and pepper to taste

Garlic Chips
1⁄4 cup garlic, sliced paper thin
2 Tbsp canola oil

Cured Egg Yolk
2 cups kosher salt
11⁄4 cups sugar
4 large egg yolks

Pasta
120 grams dry tagliatelle pasta
1⁄4 cup Parmesan cheese, grated

Toast pine nuts in 300°F oven until golden brown. Put all ingredients for nettle Parmesan emulsion in a blender, except for the olive oil. Purée, slowly adding oil to emulsify. Once smooth, season with salt and pepper to taste. Set aside.

Heat canola oil and fry sliced garlic until golden. Remove from oil and dry on paper towel.

For the cured egg yolk, whisk salt and sugar in a bowl to combine, and evenly spread half of the mixture in an 8-inch square glass baking dish. Create four depressions with the back of a tablespoon, spacing evenly. Carefully place an egg yolk in each depression and cover gently with the remaining salt mixture. Cover dish tightly and chill for 4–30 days. To use, carefully rinse the yolks and pat dry with paper towels. The dried yolks can then be grated or shaved as a garnish.

Boil pasta in salted water, and cook until al dente. Once cooked, drain and immediately toss with the nettle Parmesan emulsion. Garnish with grated Parmesan cheese, shaved cured egg yolks and toasted garlic chips.

Recipe provided by Butchart Gardens. Photo by Chris Jay.