Yuba makes for the perfect gluten-free, high protein “fresh pasta”. We made little bites of the nettle yuba pasta for our Tofu Disruption reception. The robust, almost meaty flavor of the nettle complements the nuttiness and chewiness of the yuba making each bite most satisfying.
2 5-oz Yuba, sliced into thin noodles
1/2 lb nettle
2 tablespoons EVOO
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup EVOO
1/2 cup pine nuts, roasted
To make the nettle pesto:
Rinse and wash nettles using rubber gloves and a pair of tongs. Drain and spin-dry with a salad spinner. Remove any large stems (they make great compost as they give out lots of nitrogen, no seeds nor flowers, though).
Melt olive oil in a medium saucepot over medium high heat and add sliced garlic; sauté until golden brown. Add nettles, cover immediately to capture the aroma and cook until wilted, about 2 minutes. Add salt to taste. (Make sure nettles are cooked before you taste them; they loose their stinging qualities once cooked.) Finish with some black pepper.
Using a blender, puree nettle until smooth. Drizzle in EVOO as you puree. Keep warmed.
Toss nettle pesto with thinly cut yuba. Sprinkle with pine nuts and serve with some shaved pecorino.