Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 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.

Amy Machnak
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

727 calories; calories from fat 58%; protein 15g; fat 47g; saturated fat 5.7g; carbohydrates 68g; fiber 5.3g; sodium 193mg.
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