Nasturtium and wild sorrel pesto pasta
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- TASTE
- 4
- Easy
- 20 minutes
- 10 minutes
- Jordan Unwooded Chardonnay 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 100 g nasturtiums
- 50 g wild sorrel
- 2 garlic cloves, chopped
- 50 g cashew nuts
- ½ cup Parmesan grated, plus extra for serving
- ½ lemon, juiced
- ½ cup olive oil
- sea salt and freshly ground black pepper
- cencioni pasta shells (petal-shaped pasta)
- 500 g broad beans, blanched, for serving
Cooking Instructions
Blend the nasturtiums, wild sorrel, garlic, cashew nuts, Parmesan and lemon juice.
Add the olive oil in a slow, steady stream until a smooth paste forms. Season to taste.
Cook the pasta in boiling salted water for 6 to 8 minutes until al dente, then drain.
Toss the pasta with the pesto, scatter with the blanched broad beans and serve with lots of grated Parmesan.
Cook’s note: Use ordinary sorrel if you can’t find wild sorrel.
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