Sorrel and Almond Pesto Pasta
Photo: Annabelle Breakey; Styling: Robyn Valarik
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
*Find sorrel in most grocery stores, alongside herbs.
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
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