Vegetable Pasta With A Wine Viognier Sauce

Filed under: Dinner, Main Dish, Pasta.

Enjoy this dish with a glass of our Viognier wine chilled (45 degreesF), with pasta, seafood and poultry or as an aperitif. Refreshing in summer, it's also great with spicy Asian cuisine anytime! Ciao

3 cups Viognier from Eagles Nest Winery
1 Tbsp saffron
1/2 cup water
1 lb. yellow tomatoes
1/4 lb French green beans
1 orange bell pepper diced
1 bunch asparagus tips
3 fresh roma tomatoesócut into wedges
1/4 lb baby zucchiniósplit
1/2 cup roquette (spring salad mix)
1/4 cup garlic chivesóchopped
1 Tbsp. borage flowers
2 Tbsp. olive oil
1 Tbsp. lemon thyme
1/4 cup pecorino cheese

Sauce: Core and split an "x" in the tops of the yellow tomatoes. Dunk in boiling water for 1 minute, then remove. Peel skins, cut in half and strain seeds by squeezing and reserving juices. Rough chop yellow tomato flesh. Heat wine over high heat in a non-reactive pan until the volume of the wine is reduced by 50%. Add bell pepper, saffron, yellow tomato flesh, juice and water. Simmer over medium heat for 15 minutes.
Pasta: Cook pasta in salted water until al dente. Strain but do not rinse! Toss hot pasta with olive oil and set aside.
Complete: Simmer French green beans, asparagus, roma tomato and zucchini for 5 minutes in the sauce. Toss the sauce with the pasta, roquette and pecorino cheese. Garnish with garlic chives and borage. Enjoy with a nice glass of Viognier from Eagles Nest Winery.
Note: Pecorino Cheese: Italian Cheese
For more information, please visit our website

Recipe Summary:
Yield: 8
Prep Time: 15
Cook Time: 25

Other recipes by Eagles Nest Winery & Cottage:
Filet Mignon With Eagles Nest Winery - Cabernet Sauvignon Sauce

Recipe Provided By:
Eagles Nest Winery & Cottage
Ramona, CA

Ramona Bed and Breakfast Inns