in Italy

Pasta with cream sauce and sorrel

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Ingredients for 4 servings:

  • 400 g pasta, e.g. farfalle
  • 50 g sorrel
  • 50 g pine nuts
  • 100 ml cream
  • 1 tbsp crème fraîche
  • 2 tbsp lime juice
  • oil
  • 1 piece(s) lemon(s)
  • salt and pepper
  • Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the pasta in salted water as usual until al dente. Cut the sorrel into thin strips, cut the lemon into wedges, and grind the pine nuts with a food processor. Briefly toss the sorrel in hot oil. Bring the cream, crème fraîche, lime juice, and pine nuts to a gentle boil. Season well with salt and pepper and stir in the cooked pasta. Now add the sorrel and lemon wedges. Serve sprinkled with Parmesan cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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