Pasta with White Beans and Sorrel Pesto

A spring pasta for you <3

Yesterday I biked over the bridge to Manhattan, and just had the best time moseying around the city on the first 76 degree day of the year. I got my favorite slice of pizza at Scarr’s, scored a bounty at the farmers market, got a sunburn, ran into a friend, sat in the grass, then biked home and made dinner for me and Jordan. I felt very alive and very grateful! It’s funny how a warm sunny day can mend your relationship to the city and remind you why you’re here. The ease in which we can access such beautiful local and seasonal produce is one of the reasons why I love this city so much. The moment my eyes landed on this bunch of sorrel I knew I had to make a pesto — the bright and citrusy flavor of sorrel, along with its soft yet sturdy leaf, makes the most wonderfully punchy, slightly grassy, tart pesto. The creamy white beans and Parmesan balance it out to create a very satisfying and spoon shovable pasta.