I love green pastas, so I decided to experiment with using sorrel instead of the more traditional spinach. It gives the pasta a subtle lemony flavor that I enhanced with a little more lemon zest. <br /> <br />This dish is a variation on a pretty traditional pasta dish with brown butter, peas, sage, and prosciutto. I used hazelnuts because they emphasize the nutty flavor of the brown butter, and added chives because of how well they complement sorrel. <br /> <br />Try adding morels to the mix to nicely round out the flavors and textures.

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