Sorrel and Almond Pesto Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
With its tart, almost kiwi-like flavor and bright color, sorrel lends itself perfectly to pesto. Toss it with room-temperature fettuccine for a fresh take on pasta salad. Ingredients:
12 ounces fettuccine |
about 2/3 cup extra-virgin olive oil, divided |
1/2 cup toasted whole almonds |
2 medium garlic cloves |
1 teaspoon lemon zest |
3 cups roughly chopped sorrel* leaves |
1/2 teaspoon kosher salt |
parmesan cheese for grating |
Directions:
1. Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tbsp. oil to prevent clumping.
2. Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, 1/2 cup oil, and the salt, whirling until just blended but still coarse.
3. Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tbsp. oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.
4. *Find sorrel in most grocery stores, alongside herbs.
|
|