It’s time for a new recipe, and this one’s inspired by the unkempt winter mess of our front yard. We’ve boiled up whatever nettles we could find on the path to the letterbox to make a brilliant green dough, and then filled that with a simple, smooth mix of mascarpone, toasted walnut, and lemon zest. And it’s all served on a bitter bed of radicchio, sautéed in white wine, with crunchy cacciatore sprinkled on top.

A couple of weeks back I was enjoying a good glass of Montepulciano with a light pork ragu and a side of charred radicchio. How far I’ve come from Fruity Lexia and chip rolls. Anyway, I’d paired it so uncharacteristically well that it occurred to me I should probably stick it all into some sort of tortelli. And so this weekend’s pasta turned out to be a little ode to wine, pairing the dish to the vino, rather than the other way around. This is our pork and radicchio tortelli, made with a red wine dough, and served simply with smashed garlic fried in olive oil.