Nasturtium and wild sorrel pesto pasta

Nasturtium and wild sorrel pesto pasta

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Jordan Unwooded Chardonnay 2011


  • 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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