INGREDIENTS
600 g
Chicken
1
Baby fennel, bulb
1/2 cup
Basil
1/2 cup
Flat-leaf parsley
3 1/2
Garlic clove
1
Of 1 lemon, rind and juice
1
Onion
3 tbsp
Rosemary
200 g
Stinging nettles
300 milliliters
Chicken stock, hot
400 g
Rigatoni, dried
1/2 tsp
Nutmeg, freshly ground
69 1/2 milliliters
Olive oil
20 g
Butter
20 g
Parmesan
250 milliliters
White wine, dry