We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included are some recipes that we haven’t served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try!
Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing
(Pasta Primo Vino! 2017. Adapted from a recipe of the same name on FoodandWine.com.)
1/2 cup pine nuts, divided
1 pound rotini/fusilli pasta
1/2 cup parsley leaves
1/2 basil leaves
2 teaspoons chopped oregano leaves
1 garlic clove
1/3 cup mayonnaise
1/4 cup extra virgin olive lil
1-1/2 tablespoons fresh lemon juice
salt and pepper
2-1/2 cups baby arugula
2+ cups grape tomatoes, halved
1/2 cup sweet onion, diced small
Preheat the oven to 350 degrees. In a pie plate, toast 1/4 cup of the pine nuts until lightly golden and fragrant, about 7 minutes. (My oven took longer so I stirred the nuts a couple of times.)Set aside to cool.
Prepare rotini according to package directions for al dente pasta. Drain the pasta and rinse under cold water. Drain again, then transfer to a large bowl.
In a food processor, pulse the parsley, basil, oregano and garlic until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts. Process until smooth. Season with salt and pepper to taste.
Toss the rotini with the toasted pine nuts, arugula, tomatoes, sweet onion and herb dressing. Adjust seasoning to taste and serve with Glorie Riesling.