Divine Wine & Pasta Pairings

Perfect Pesto Pasta - Pair with Weed Cellars Sauvignon Blanc

A major ingredient in pesto is basil, a culinary herb that brightens up any dish with its fresh, “green” flavors. It finds its perfect wine pairing in Weed Cellars’ Sauvignon Blanc, which opens with aromas of freshly cut grass, honeydew melon and grapefruit. The wine has an energetic acidity, so it won’t be dulled by the lemon or tomatoes in this pasta.

 

Servings: 2

Total Time: 30 minutes

 

Pesto Ingredients:
1/3 teaspoon salt
1 cup fresh basil leaves
1/4 cup shredded Parmesan
1/3 cup olive oil
1/3 cup walnuts
2 cloves garlic, minced
 
Pasta Ingredients:
6 ounces spaghetti
1/3 cup pesto (ingredients, above)
1 Tablespoon olive oil
2 teaspoons fresh lemon juice
2 dashes salt
1 cup arugula
10 cherry tomatoes, halved
crumbled Parmesan cheese, to taste
 

Directions:

  1. Place the salt, basil leaves, walnuts, garlic, and Parmesan in a blender. Put the blender on medium speed, slowly adding in the olive oil. After three minutes of blending, pour your pesto into a small bowl and set aside.
  2. Fill a medium pot 2/3 of the way and bring the water to a boil. Add in the spaghetti and stir gently for 5-6 minutes, until al dente. Save 1/4 cup of the water the spaghetti was boiled in for our next step. Drain the pasta and set aside.
  3. In a large pan, mix together the pesto, salt, spaghetti water, olive oil, and spaghetti. Toss and coast evenly. Drizzle with lemon juice.
  4. Plate the pasta and generously sprinkle on cherry tomatoes. Cover with arugula. Add Parmesan cheese, to taste.

 

 

Creamy Fettuccine Alfredo - Pair with Weed Cellars Chardonnay 

Creamy Alfredo sauce dresses up fettuccine in a way that makes it indulgent. The heavy cream is rich and texturous, creating a weightier mouthfeel. Look to Weed Cellars’ Chardonnay for a perfect pairing. Its medium-to-heavy body won’t be overpowered by this flavorful dish. Warm, ripe tropical fruits bring a streak of acidity that “cuts” through the cream, cleansing your palate.

 

Servings: 2

Total Time: 20 minutes

 

Ingredients
6oz fettucini pasta
1 Tablespoon olive oil
2 Tablespoons Parmesan cheese, grated
1 Tablespoon mozarella cheese, grated
1/3 cup Parmesan cheese, grated
¼ cup butter
½ pint heavy cream
¼ cup milk
1 clove garlic
¼ large yellow onion, chopped
1 ½ teaspoons salt
1 teaspoon pepper
parsley, for garnish

 

Directions:

  1. In a large pot, bring water to a boil. Place the fettuccine into the water, stirring lightly, and cook for 10 minutes. When the pasta is al dente, drain and set aside.
  2. In a large pan over medium heat, melt and mix the butter, olive oil, milk and cream. Simmer for three minutes, and add in the salt and pepper. Mix in the cheeses, onion and minced garlic, thickening the sauce.
  3. Place the fettuccine into the sauce and stir gently to combine. Sprinkle with parsley and serve.

 

 

Hearty Beef and Mushroom Pappardelle - Pair with Weed Cellars Pinot Noir

The focus of this pappardelle is not the sauce, but the beef and mushroom, lightly flavored with tomato purée. The lean beef is tender and savory without being heavy and oily; this calls for a wine with easy going tannins, like Weed Cellars’ Pinot Noir. Its earthy notes complement the profile of the porcini mushrooms.

 

Servings: 2

Total Time: 25 minutes

 

Ingredients
6 oz pappardelle pasta
1 ½ Tablespoons olive oil
2 Tablespoons butter
4 oz porcini mushrooms
2/3 lb lean ground beef
2 garlic cloves, minced
2 teaspoons thyme, chopped
4 Tablespoons Parmesan cheese, grated
2 teaspoons salt
¾ cup tomato puree

  

Directions:

  1. In a large pot, bring water to a boil. Place the pappardelle into the water, stirring lightly, and cook for 10 minutes. When the pasta is al dente, drain and set aside. Save ¼ cup of the water that the pappardelle was boiled in for step #3.
  2. Add the olive oil to a large pan over medium heat. Toss in the mushrooms and cook until tender and brown. Add the ground beef, breaking it up as you stir the mixture. Sprinkle with ½ teaspoon salt and cook until no pink remains.
  3. Add the thyme, garlic, butter, 4 Tablespoons Parmesan, tomato purée, and remaining salt to the pan. Pour in the leftover pasta water and stir. Simmer for three minutes to combine.
  4. Transfer the pappardelle into two bowls, cover with beef & mushroom mixture, and serve.