Sorrel And Almond Pesto Pasta

• 12 ounces fettuccine
• About 2/3 cup extra-virgin olive oil, divided
• 1/2 cup toasted whole almonds
• 2 medium garlic cloves
• 1 teaspoon lemon zest
• 3 cups roughly chopped sorrel* leaves
• 1/2 teaspoon kosher salt
• Parmesan cheese for grating

1. Cook pasta according to package directions. Drain and let cool, or rinse with cold water and drain again. Drizzle with about 1 tbsp. oil to prevent clumping.
2. Meanwhile, whirl almonds and garlic in a food processor until finely chopped. Add lemon zest, sorrel, 1/2 cup oil, and the salt, whirling until just blended but still coarse.
3. Mix room-temperature pasta in a large bowl with pesto and another 1 to 2 tbsp. oil if needed for a looser texture. Transfer to plates, grate cheese on top, and drizzle with oil.
4. *Find sorrel in most grocery stores, alongside herbs.

fettuccine, extravirgin olive oil, almonds, garlic, lemon zest, sorrel, kosher salt, parmesan cheese

Taken from www.myrecipes.com/recipe/sorrel-almond-pesto-pasta (may not work)