White wine & Pasta – a double positive

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A refreshing summer Pasta paired with Sauvignon Blanc…

summer pasta 2

Pairing wines with pasta is more of an art.

A delicate herbed garlic flavoured fusilli tossed with grilled vegetables (take your pick from sundried tomatoes, bell peppers, aubergines, peas, zucchini and olives), bits of sausages (optional), drizzled with extra virgin oil forms an excellent match with a  glass of chilled Sauvignon Blanc white wine.  This aromatic wine of white grape variety has the ability to create clear expectations and also meet them.

Clean, crisp, refreshing and unoaked, it displays strong aromas of gooseberry, elderflower, green bell pepper and asparagus. They are high in acidity, medium bodied and dry.

Although the premium regions of Sauvignon Blanc are the Loire Vineyards from France, the Casablanca Valley in Chile and the coastal regions of South Africa and New Zealand, I prefer the more riper varieties from Australia and California.

Give your taste buds a kick with this lovely and classic combination of Italian earthy pasta complemented by the invigorating Sauvignon Blanc. Let yourself be inspired!

Who says a double positive does not exist?

 

RECIPE LOGO

Here is my recipe for a quick and flavorful summer pasta.

I don’t want to bother too much with preparing the sauce as I feel it makes the pasta heavy, but I can ensure that you will love this!

 

INGREDIENTS YOU WILL NEED:
  • Pasta of your choice – fusilli, penne, spaghetti, farfalle, rigatoni anything!
  • Vegetables – zucchini, sundried tomatoes, bell peppers, peas / sausages cut into small pieces (optional)
  • Fresh basil and oregano
  • 1- 2 cloves of garlic
  • Extravirgin olive oil
  • Parmesan cheese – grated

 

AND THIS IS HOW YOU CAN PREPARE IT:
  • In a large saucepan boil water with 2-3 tablespoons of salt. (Pastas love a lot of space and salt while boiling. It will cook faster and you will get the right texture)
  • As you allow it to boil, grill or sauté the vegetables in a pan with a bit of olive oil, a crushed clove of garlic, salt and sprinkle on some basil and oregano. Keep aside.
  • Once the pasta is cooked. (Takes about 10 to 15 mins). Pop one into your mouth to check if it has been cooked. (Love doing that!)
  • Drain the pasta.
  • Put the steamy pasta in a serving dish. Add the grilled or sautéed vegetables. Drizzle some extra virgin oil and garnish with some fresh basil.
  • You may grate some Parmesan cheese in-order to get that buttery nutty flavour.
  • Tuck in with a rustic wooden fork to get that ultimate taste of that country summer pasta!

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