Rosé: Domaine Le Grand Bouqueteau Chinon 2012. Love this wine. Beautiful color, nice dry palate to complement the sweetness of the pea purée.
White Wine: Loimer 2011 Lois Gruner Veltliner. I have recently been enjoying this wine which I think would be an excellent complement to the sweetness of the pasta. It's crisp and light. I experienced citrus and apples when I was drinking it. Experiment!! Give a white wine from Austria a try.
Red Wine: I think anything other than a nice light pinot noir is going to just crush this delicate pasta dish. I'd go with a standby like A to Z Pinot Noir 2011. I just really love this wine.
1 10 oz package frozen baby peas
1 pint mushrooms
1 bunch fresh mint
2 hearts romaine lettuce
1 medium yellow onion
1 head garlic
1 pt vanilla ice cream
1 box pasta
Extra virgin olive oil
1 15 oz can peas
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Organization and Other Thoughts
- I think this recipe as written serves 2 people (Sue says 2-3 but, they'd have to be light eaters). If you use the entire box of pasta, double up on the vegetables.
- Check your pantry. Do you already have: butter, extra virgin olive oil, garlic, frozen peas?
- We recommend using cremini mushrooms which are also known as baby bellas or baby portabellas. This type of mushroom is a very good meat substitute.
- Hearts of romaine can be purchased in packages of three. Use as much as you think you need.
- Don't substitute the parmigiano reggiano. Also, don't break the bank on balsamic vinegar. We have used a generic brand from the local grocery store that is delicious.
- You can use a variety pastas including: rotini, baby shells or orchiette.
- if you have an espresso machine, good for you!!! If you don't, instant is fine because it's going over ice cream.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays