| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 8g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 18g | 1g |
Captivating the essence of Maine’s wild coast, the Sheep Sorrel Pesto Pasta is more than just a recipe – it’s an autobiographic dish filled with the fruity and zesty notes that reflect my endless love for the diverse palette of flavors Maine’s nature has to offer.
The Taste of Home
There’s a delightful intimacy to the Sheep Sorrel Pesto Pasta that conjures up that sense of home. My fondness for New England seafood might be the headliner of my culinary adventures, but there’s a broader story to tell about the dynamics of the Maine landscape. Salty breezes of the Atlantic Coast, fresh produce from the land – these are the essences that this recipe encapsulates.
Health Blended with Pleasure
More than just a symphony of flavors, what makes this dish special is the blend of ingredients that turn dining into a nutritious experience. Sheep sorrel, apart from enhancing the pasta with its lemony tang, is known for being rich in vitamin C and other essential nutrients and antioxidants. The added fruit, whether it is apple or pear, further boosts the dish’s vitamins and fiber content.
This pesto pasta may bring to mind for many the classic Italian pesto Genovese, traditionally made with basil. The essence of it is similar – a symphony of garlic, Parmesan, pine nuts, and olive oil, but with a twist. Instead of basil, we are using the zesty sheep sorrel and introducing the unorthodox component of fruit. This subtle fruity essence takes the recipe to a different level, providing a refreshing contrast to the sharp, tangy flavors of the pesto.
Pairing this dish can be a delightful experience as well, given its versatility. Consider it with a side of grilled seafood for a nod to my beloved Maine cuisine, or with a slice of rustic artisan bread. Whichever way you choose, Sheep Sorrel Pesto Pasta is bound to please everyone at your table.
What You’ll Need
- 3 cups of fresh sheep sorrel leaves
- 2 cloves of garlic
- 1/2 cup of pine nuts
- 1 cup of grated Parmesan cheese
- 1/2 cup of extra virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1 pound of pasta
- 1 cup of cherry tomatoes, halved
- 1/2 cup of diced fruit (such as apple or pear)
Method
Step One
Start by preparing all your ingredients: clean and dry the sheep sorrel leaves, peel the garlic, grate the Parmesan cheese, and half your cherry tomatoes and dice your fruit.
Step Two
In a food processor, combine the sheep sorrel leaves, garlic, pine nuts, Parmesan cheese, lemon juice, and salt and pepper. Blend until the mixture is smooth and well combined.
Step Three
With the food processor still running, slowly add the olive oil in a steady stream. Continue to process until the pesto is fully mixed and has a creamy consistency.
Step Four
Boil a large pot of salted water, then add the pasta and cook following the package instructions until it is al dente. Drain the pasta, but keep about 1 cup of the pasta water.
Step Five
In a large bowl, combine the cooked pasta and the sheep sorrel pesto. Toss well until the pasta is fully coated in the pesto. If necessary, add a bit of the reserved pasta water to achieve the desired consistency.
Step Six
Finally, toss in the halved cherry tomatoes and diced fruit. Serve warm, sprinkled with extra Parmesan cheese if desired.
