Green lasagnette pasta dressed with hake and pine seed sauce

Ingredients:

for the lasagnatte pasta:

flour Gr. 500
1 tuft of basil
fresh nettles (or borages) Gr. 100
6 eggs
salt

for the hake sauce:

1 hake Gr. 800
extra virgin olive oil
pine seeds Gr. 50
2 ripe tomatoes
parsley
pepper
salt

How to cook them:

Wash the herbs, boil them and ground them by using a mixer, add the eggs and whip the ingredients up.

Mix the flour to this mixture, salt and work it to get thin pieces of pastry. Cut the pieces of pastry into 6cm-high long strips.

Gut and bone the hake, brown its meat by using extra virgin olive oil. Add the minced parsley, pine seeds and the chopped tomatoes. Salt and let it cook on a low fire for 10 minutes.

Boil the pasta in a potful of salted water, drain it and pour it into the pan where the sauce has been cooked. Sauté the pasta on a high fire for a few minutes and serve hot.