Sorrel Fettuccine with Fresh English Peas, Toasted Hazelnuts, and Brown Butter Sauce
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) |
½ | 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) |
⅓ | 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
-
- Preparing the pasta:
- Using a food processor, blend sorrel, kosher salt, lemon zest, and flour until the sorrel is finely ground and the flour turns green.
- Incorporate eggs and olive oil into the mixture, processing until it resembles coarse cornmeal with a green hue.
- Gradually add cold water while processing until the dough forms into a ball. Adjust with more water if needed.
- Transfer the dough onto a sheet of plastic wrap, wrap it up, and let it rest for 15 minutes.
- 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.
- Creating the sauce:
- Bring a large pot of salted water to a boil.
- 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.
- 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.
- To serve, top each plate of pasta with fresh English peas, remaining hazelnuts, and a sprinkle of chopped chives.
Jul 18, 2024