Pesto Pasta Primavera
 
with squash, red pepper
& olives

In celebration of the arrival of Spring, we are featuring a bright, flavorful Pesto Pasta Primavera. 'Primavera' is Italian for Spring, and is used to describe a dish based on fresh, Spring vegetables. This pasta showcases both a fresh basil pesto as well as crookneck yellow squash, red bell pepper and black olives - all ingredients that should soon be readily available in your garden or local farmer's market.

Continuing the Italian theme, we've selected two Pinot Grigios for our wine pairing. While some Pinot Grigios are almost insipid in their lack of taste and charm, a well-crafted version can offer tremendous flavor. Traditionally light and crisp, the  acidity in Pinot stands up well to the herbal flavor and heavy garlic in the sauce. Our 'Splurge' is from a Napa winery with a focus on Italian varietals while our 'Steal' hails from Delle Venezie, a more conventional home for this grape.

Wine Pairing

"Splurge"
2007 Luna Pinot Grigio,
Napa County
Less austere than some Italian selections with bright, citrusy fruit that verges on tropical. ($18)

"Steal"
2007 Fontana Candida Pinot Grigio, Delle Venezie
Easy-drinking and straightforward, this Pinot is light, fresh and tasty with food. ($9)

Pesto Pasta Primavera Ingredients:

1 lb spaghetti
2 crookneck yellow squash
1 large red bell pepper
1 cup black olives
1 bunch fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated parmesan
1/2 cup olive oil (for pesto)
2 tbsp olive oil (for pasta)
1 shallot
1 clove garlic
1 lemon

Pesto Pasta Primavera Cooking Instructions: