Sorrel and Almond Pesto Pasta

from Sunset Food and Drink by Amy Machnak

submitted by Anne Halsted

preparation time: 25 minutes

serves 4

12 ounces fettuccine

⅔ cup (approx.) extra-virgin olive oil, divided

½ cup toasted whole almonds

2 medium garlic cloves

1 teaspoon lemon zest

3 cups roughly chopped sorrel leaves

½ teaspoon kosher salt

Parmesan cheese for grating

Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tablespoon oil to prevent clumping.

Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, ½ cup oil, and salt, whirling until just blended but still coarse.

Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tablespoons oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.