Chardonnay Spaghetti with Pesto

 


1 lb. Spaghetti pasta

1 cup broccoli florets

1/2 cup cherry tomatoes cut in half

1/4 cup Davis Bynum Chardonnay

1 tsp chili flakes



Tarragon and Basil Pesto Pasta

1 cup packed fresh tarragon leaves

1 cup packed fresh Basil leaves

2 cloves of garlic, roughly chopped

2 tbsp pine nuts

1/2 tsp salt

1/3 cup extra virgin olive oil

3 tbsp grated Parmesan cheese


In a food processor or blender, combine the first five ingredients up to the salt and process until smooth.


With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese.



Cook pasta according to package directions. In the last 3 minutes of cooking, add the broccoli florets to the pasta pot.  Drain the pasta and broccoli in a colander.


In a large saute pan over medium heat, add 1/2 - 3/4 cup of the pesto, red pepper flakes and the Chardonnay.  Stir together for 1 minute.   


Add pasta and broccoli to the saute pan and mix to combine.  Take the pan off the heat and add cherry tomatoes.  Lightly toss.  Serve with additional Parmesan cheese on the side and Davis Bynum Chardonnay.





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