Nasturtium and Wild Sorrel Pesto Pasta Recipe | TASTE
This vibrant pasta dish features a pesto made from fresh nasturtiums, wild sorrel, garlic, and cashews, tossed with cencioni pasta and topped with broad beans.
Ingredients
- 100 g nasturtiums
- 50 g wild sorrel
- 2 garlic cloves, chopped
- 50 g cashew nuts
- ½ cup Parmesan grated, plus extra for serving
- ½ lemon, juiced
- ½ cup olive oil
- sea salt and freshly ground black pepper
- cencioni pasta shells (petal-shaped pasta)
- 500 g broad beans, blanched, for serving
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