Summer Pasta
Serves 4
What to Pair With
I find that pairing wine with asparagus can be tricky but there are a few styles that work. Sauvignon Blanc is usually my first suggestion as the wine plays well with all types of flavors. My second choice is Riesling. Try The Boundary Breaks Riesling we have from Finger Lakes NY, this medium-dry wine is both ripe and acidic, providing balance. Showing notes of stone fruit, citrus and spice this wine will complement many dishes.
This recipe shows off some of the seasonal vegetables and herbs and is joined by tiny bites of pork and a sharp kick of parmesan. Enjoy!
Ingredients
1 lb pasta (fusilli or cavatappi)
4 oz pancetta, diced (bacon can be used)
1 small bunch asparagus, cut into 1-inch pieces
4 oz frozen baby peas (fresh peas if you can get them)
1 leek, light green and white parts, sliced in half rounds
Chives, minced
1 1/2 cups Parmesan cheese, grated
Olive oil
Salt
Pepper
Butter
Lemon juice
Preparation
Prepare pasta water and cook pasta according to directions.
In a large pan over medium heat, cook pancetta until crispy. Remove from pan and set aside.
Remove all but 1 tablespoon of the pork fat and cook asparagus and leeks until tender, about 5 min.
Add in peas. Cook another 3 min.
Add 1/4 cup of pasta water. Return pancetta to pan with 2 tablespoons butter. Cook for 2 min.
Drain pasta and add to pan with the vegetables.
Remove from heat and stir in 1 cup parmesan and chives.
Season with 1 tsp each of salt and pepper. Squeeze half of a lemon over the dish.
Serve with additional cheese.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!