SPICY BEAN AND VEGETABLE PASTA
Recipe by Allyson Noland
Ingredients
1 medium head of broccoli
½ pound green beans
8-10 medium sized baby bella mushrooms
1 can of cannellini beans, rinsed and drained
10 oz. rolled pasta (Strozzapreti or Penne)
5 Tablespoons Olive oil
1-3 Tablespoon Italian herbs
1-3 Teaspoon crushed red pepper
Shaved parmesan cheese
Method
Chop broccoli into small florets, green beans into ½ pieces, and slice mushrooms. Add 2 tablespoons of olive oil and a pinch of crushed red peppers to sauté pan. Add green beans and broccoli, cook on medium for 5 minutes. Add mushrooms, and a bit more olive oil.
At the same time, boil salted water and once boiling, add pasta - cook to al dente. Drain and rinse with cold water to stop it from cooking. Rinse pot.
Once broccoli, green beans, and mushrooms are tender - but not fully cooked remove from heat.
In rinsed pasta pot heat 3 tablespoons of oil, then add Italian herbs and crushed red pepper to your flavor and spice preference. Add pasta and toss pasta in oil and herbs to coat nicely. Then add veggies and cannellini beans and heat until all are hot.
Plate the pasta, veggie, bean combo and top generously with fresh shaved parmesan cheese. Serve immediately, and enjoy.
Pairing Suggestion
I found this to pair nicely with our 2008 Chardonnay Block 210 Clone 15. I love incorporating these tasty summertime veggies into a spicy and light pasta dish - it's perfect for the last remaining days of summertime heat. The Chardonnay stood up nicely to the spices and flavors of the veggies. I also found that the creaminess of the cheese and beans complimented the richness of the wine.
-Allyson Noland
2008 Chardonnay Block 210 Clone 15
Imagine you are on your very own tropical island, the warm breeze brushes across your cheeks. The tiki torch lights your table and you notice the deep golden color of this Chardonnay which entices you to bring the glass to your lips again and again. The creamy round mouth and tropical nuances makes you think pina colada. Toasty almonds and the tingly acidity create a full taste sensation and long lasting finish. Now all you need is to get your cabana boy to refill that glass.
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