(Photo by Carlos Sarmiento)
There's nothing quite satisfying like putting together a quick, yet elegant dinner with what is available at home.
Pesto, a God-sent sauce, in the plethora of ways it can be made, will always deliver a solid meal.
This time, I'm changing up the pesto by adding citrus, like fresh lemon (both lemon juice and lemon zest), and substituting traditional pine nuts with roasted almonds. This new approach pairs beautifully with a crisp Sauvignon Blanc from my friends at St. Supéry Estate Vineyards and Winery.
Let‘s get cooking!
Menu: Linguine with lemon-almond pesto sauce and prosciutto.
Wine pairing: 2021 St. Supery - Dollarhide Estate Bottled Sauvignon Blanc (Napa Valley, California)
Serves 4
Ingredients
Pasta:
1/2 package of linguine
Pesto sauce:
2 lemons (juice and zest)
1 teaspoon cracked pepper
1/2 cup extra Virgin olive oil
1/4 cup fresh basil leaves
1/4 cup roasted almond
3 garlic cloves
3/4 cup pecorino Romano
1/2 to 1 cup of reserved p
Prosciutto:
2-3 thin slices per person, cut in small bite sizes (to be used as final garnish on top of each pasta dish).
Directions
Pesto:
Add all ingredients (except pasta water) into a blender. Blend until thick, if sauce is too course, add a little more olive oil. Set sauce aside.
Pasta:
Cook linguine according to package instructions. Once pasta is cooked reserve one cup of the pasta water. Drain the rest.
Transfer pesto sauce to a large pan amd stir until smooth, if necessary, add pasta water a little bit at a time to desired consistency.
Add linguine and gently toss with sauce, ensuring sauce is thoroughly mixed with the pasta. Serve immediately.
Serve it up!
In large individual bowls, serve a generous amount of pasta per person and garnish with sliced prosciutto and some extra cracked pepper.
Buon appetito! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
The growing season of 2021 saw extremely low rainfall followed by a warm summer. The result was an early harvest of exceptional quality and a very light yield, typical to these growing conditions.
2021 did not disappoint, creating wines with opulent aromatics, terrific volume and flavors with tremendous persistence. After achieving the desired flavors on the vine, the sauvignon blanc was harvested in the cool morning hours in an effort to preserve the delicate flavors.
The fruit was received in the cellar, where the grapes were pressed to tank and immediately chilled and settled prior to fermentation.
Fermentation occurred in both stainless steel tanks and new French oak barrels at cool temperatures to maintain and enhance the natural flavors.
The final blend was completed after 5 months of sur-lie maturation to capture the lovely fresh qualities and intensity of flavor of the Sauvignon Blanc.
2019 St. Supery - Dollarhide Estate Bottled Sauvignon Blanc (Napa Valley, California)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes:
A burgundy shade of red commence this wine. Aromas of black plum and black cherry combine with graphite, milk chocolate, and black pepper with a subtle thread of vanilla from the toasted oak.
This is a generous merlot with nice freshness on the palate show casing juicy blackberry and toasted oak.
There is a cocoa powder texture with smooth tannins and a long finish.
Grapes:
100% Sauvignon Blanc
Food pairing: Salads, goat cheese, vegetables, light pastas.
Accolades:
94 Points
Tasting Pane Magazine
92 Points
Wine Spectator
90 Points
Robert Parker
For more information, visit:
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Special thanks to my friends at St. Supery Estate Vineyards & Winery for this memorable wine pairing collaboration.
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Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
(Photo courtesy of St. Supéry Estate Vineyards and Winery)