I’m sure most of you know, not only can you pair wine with food, but you can cook some pretty amazing meals with it too. We’re testing out any and all wine-infused recipes that grab our attention and we can’t wait to start sharing them with you! One of the first recipes we tried on this quest for wine-soaked goodness is a Drunken Pasta with walnuts and parsley that is sweet and savory in all the right ways. Read below for guidelines and instructions, we couldn’t keep this recipe to ourselves ;).
- 5 cups water
- 3 1/4 cups Marquette
- 3/4 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 4 small garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup finely chopped parsley
- 1 cup walnuts (4 ounces), toasted and coarsely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground black pepper
How to make this recipe
- In a saucepan, combine the water with 3 cups of Marquette and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
- In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.
Wow, let me tell you, I could have eaten the whole thing….okay, I did eat the whole thing. This was a great recipe to start out the segment and trust me, it will be our pleasure to test and share more with you. Check out the video shared by Food & Wine where we discovered this gem of a recipe. Wine Appétit!
Authored By: Beth Abbott
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