This was a great dinner that I made with my 4-year old son. We couldn't find sorrel so we substituted spinach and the juice of one (in-season) lemon. We also used salted, roasted almonds with the skin as well as a little additional salt (and I am someone who never adds salt to their food and 1/2s the salt in recipes). We served it with grilled salmon and an arugula salad with shaved Parmesan and a lemon vinaigrette. Very easy dinner that could easily be modified to include chicken or steak.
Sorrel and Almond Pesto Pasta
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.
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- Calories: 727
- Calories from fat: 58%
- Protein: 15g
- Fat: 47g
- Saturated fat: 5.7g
- Carbohydrate: 68g
- Fiber: 5.3g
- Sodium: 193mg
- Cholesterol: 0.0mg
- 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
- 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.
- *Find sorrel in most grocery stores, alongside herbs.
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