Thursday, April 12, 2007

MONTRACHET SPINACH LINGUINE

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water."
~ W. C. FIELD'S WINE WISDOM
~ Before the harvest
(Brys Estate Vineyard - Old Mission Peninsula)
__________________________
MONTRACHET SPINACH LINGUINE
~ creamy and sophisticated
*
6 Tbsp. extra-virgin olive oil
2 bunches sliced green onions
4 cloves minced garlic
1 chopped red bell pepper
1 chopped yellow pepper
8 plump chopped plum tomatoes
12 drained & chopped oil-packed sun-dried tomatoes
2 Tbsp. chopped fresh basil (2 tsp. dried)
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano (1 tsp. dried)
coarse salt & freshly cracked pepper
1 lb. freshly cooked spinach linguine
8-12 oz. sliced Montrachet (goat cheese)
additional fresh basil
  • While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and cook another 5 minutes or until tomatoes are heated through. Season with basil, parsley, oregano, salt & pepper.
  • Serve over freshly cooked linguine topped with Montrachet and slices of fresh basil. (Serves 4)
WINE NOTE: Try award winning Pinot Noir 2005 from Brys Estate -
BEST DRY RED WINE.
(two-thirds of the production was sold within 3 weeks and the
2006 is predicted to be even better)

2 comments:

farlane said...

Here's a very cool thing. Last night I worked up a post on culinary touring the Old Mission Peninsula. This morning I found some folks coming to Michigan in Pictures from your blog.

How perfect is THAT? I added you to our blogroll - will you please add a link to your blog over at Absolute Michigan too?

joey said...

Indeed, I will. Thank you for the kind words. I'm a loyal visitor at Absolute Michigan.