Recipes

Pairs Well With

• Sauvignon Blanc

Serves 6-8

Ingredients

For the Pesto:

1/2 cup arugula

1/2 cup basil or cilantro

1/4 cup almonds

2 medium or 1 large clove garlic

1/2 cup extra virgin olive oil

1 tbsp lemon juice

2 tsp sea salt

1 tsp Tabasco hot sauce

For the Salad:

1/2 cup artichoke hearts, canned or fresh, quartered

1/2 cup of your favorite mushrooms or button mushroom, quartered

4 spears of asparagus chopped

1 cup of chopped leeks

1/4 cup extra virgin olive oil

1 tbsp lemon juice

1 cup fresh arugula

4 cups of cooked tortellini pasta with cheese or other cooked pasta like bowties or penne

2 tsp sea salt

1 tsp ground pepper

1/4 cup chopped almonds

Preparation

Combine all pesto ingredients into a food processor or blender and blend until all is minced and fully combined.

Heat the oil in a shallow frying pan on medium-high heat. Once the oil is hot, reduce heat to medium and add the mushrooms, asparagus, leeks, and artichokes. Cook for about 5 minutes or until soft. Add the lemon juice, salt, and pepper. Cook for another minute. remove from heat.

In a large bowl. Add the cooked pasta, cooked veggies, pesto sauce, and fresh arugula. Mix until everything is fully combined and portion into serving bowls. Finish by sprinkling the chopped almonds over the top and serve.

 From Discover CA Wines