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Pasta Herbinara – Pocket Herbs Red Vein Sorrel 



  • Author: Samantha Gowing
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Diet: Vegetarian

Ingredients

Scale
  • 1 punnet Pocket Herbs Red Vein Sorrel leaves snipped, reserve some for garnish
  • 23 egg yolks pending on size
  • 1 cup broccoli florets, steamed, refreshed under cold water, pat dry with paper towel
  • 2 tbsp pine nuts, toasted
    3/4 cup shaved Parmesan, plus more for serving
  • 1 tbsp extra-virgin olive oil
  • Cracked black pepper
  • Salt
  • 325 grams fresh pasta of your choice

Instructions

  1. Steam broccoli florets, refresh under cold running water, pat dry with paper towel.
  2. Place ¾ of a punnet of clean, snipped Pocket Herbs Red Vein Sorrel into a high-sped blender. Add cooled, steamed broccoli florets, egg yolks and blitz for a few seconds to combine. Then add pine nuts, shaved Parmesan and olive oil. Season to taste, then pulse to combine into a thick puree, blitz longer for a finer sauce. 
  3. Meanwhile, cook fresh pasta in a large pot of boiling, salted water for about 3 minutes. Drain well, pat dry, add extra-virgin olive oil, toss gently and keep hot.
  4.  Pour the Pocket Herbs Red Vein Sorrel Herbinara onto a serving platter. Add large twirls of freshly cooked, hot pasta, then fold in remaining puree, toss gently to combine.
  5. Garnish with remaining snipped Pocket Herbs Red Vein Sorrel leaves
  6. Divide onto individual serving plates and serve with extra shaved parmesan if desired.
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: Pasta
  • Cuisine: Modern Australian

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