Spring…the season for fresh herbs in the garden and at the Farmers Market. Pasta with Fresh Sorrel and Feta is a dish I only make in spring and summer.
Sorrel is a tart, lemony herb that I fell in love with the first time I tried it. In those days you couldn’t find it anywhere so I planted it. Sorrel grows well in my Canadian garden and comes back every year without fail. Buy and plant some sorrel seeds if you have a garden.
I have a few recipes that I look forward to making and one of them is this Pasta with Fresh Sorrel and Feta. It has a soupy sauce of chicken stock and white wine. The tart taste of sorrel is the perfect contrast to the creamy feta cheese. Welcome spring!
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Gluten free pastas are made from brown rice, corn, wild rice, quinoa, beans, vegetable purees and more. (To me white rice noodles are in the Asian category so don’t apply here.) Despite the many types of pasta available people are often frustrated with how it turns out. Pasta, once a quick and easy dinner, presents new challenges with these gluten free options.
With wheat pasta you can throw it in boiling water, cook it according to package directions (usually ten or twelve minutes) and it works. You can cook it an extra minute, or even leave it in the pot for an extra five or ten minutes while you serve salad. This is what I mean when I say wheat pasta is very forgiving. It is easy to cook perfectly every time.
After some trial and error I had success when I tried to determine exactly how long to cook my brown rice pasta. Precision was the key to my success. If cooked a minute too long the noodles break and go mushy. Even when cooked perfectly if you spend five minutes getting the rest of dinner on the table, that waiting time may result in broken noodles when you try to dish them up.
Let me know in the comments below what kind of noodles you have success with and if you have used sorrel.
|8 oz brown rice pasta|
|4 Tbsp olive oil|
|2 cloves garlic, finely chopped|
|1 large shallot, finely chopped (or 1/4 onion)|
|1 large or 2 small zucchini, cut lengthwise into 4 then sliced|
|24 green beans, cut in half|
|2 cups chicken stock|
|3/4 cup white wine|
|4 Roma tomatoes, chopped|
|1/2 cup frozen corn|
|3 Tbsp butter|
|1 cup feta cheese, crumbled or chopped|
|3/4 cup sorrel, julienned|
|salt and pepper|
|1/4 cup grated parmesan cheese|
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