Name: Sorrel Fettuccine with Fresh English Peas, Toasted Hazelnuts, and Brown Butter Sauce
Yield: 4 servings
Ingredients: 1 bunch sorrel; 9 flour (about 2 cups); 0.5 teaspoon Kosher salt; 1 teaspoon lemon zest; 2 eggs; 2 tablespoons cold water; 2 freshly shelled English peas; 2 tablespoons freshly squeezed lemon juice; 8 tablespoons butter (one stick); 0.333333333333333 cup toasted hazelnuts, crushed with a mortar and pestle; 2 tablespoons sage, coarsely chopped; 2 tablespoons chives, coarsely chopped; Salt and freshly ground pepper

Serves: 4 servings

Ingredients: 13

A delightful dish featuring homemade sorrel fettuccine tossed in a decadent brown butter sauce with English peas and crunchy hazelnuts.

Ingredients

1	bunch sorrel
9	flour (about 2 cups)
¹⁄₂	teaspoon Kosher salt
1	teaspoon lemon zest
2	eggs
2	tablespoons cold water
2	freshly shelled English peas
2	tablespoons freshly squeezed lemon juice
8	tablespoons butter (one stick)
¹⁄₃	cup toasted hazelnuts, crushed with a mortar and pestle
2	tablespoons sage, coarsely chopped
2	tablespoons chives, coarsely chopped
•	salt and freshly ground pepper

Instructions

1.	Preparing the pasta:
2.	Using a food processor, blend sorrel, kosher salt, lemon zest, and flour until the sorrel is finely ground and the flour turns green.
3.	Incorporate eggs and olive oil into the mixture, processing until it resembles coarse cornmeal with a green hue.
4.	Gradually add cold water while processing until the dough forms into a ball. Adjust with more water if needed.
5.	Transfer the dough onto a sheet of plastic wrap, wrap it up, and let it rest for 15 minutes.
6.	Once rested, divide the dough into thirds. Roll each portion through a pasta maker to the desired thickness. Dust with rice flour, cut into fettuccine strips, and allow them to dry slightly.
7.	Creating the sauce:
8.	Bring a large pot of salted water to a boil.
9.	In a large saucepan over medium-low heat, melt butter until it turns golden-brown. Remove from heat and add crushed hazelnuts and chopped sage. Set aside.
10.	Cook the pasta in boiling water for about 3 minutes, then drain and transfer to the butter sauce. Add lemon juice, toss gently, and season with salt and pepper.
11.	To serve, top each plate of pasta with fresh English peas, remaining hazelnuts, and a sprinkle of chopped chives.