Today's NASCAR race is in Sonoma, CA. I wanted to make fresh pasta to toss with some california vegetables in a white wine-sun dried tomato pesto sauce. I hope you enjoy this delicious pasta!
California Pasta Toss
1/2 lb. fresh chive pasta
1 lb. asparagus spears, trimmed
1 15 oz. can artichoke hearts in water
2 tbsp. sun dried tomatoes, minced
1/2 c. vegetable stock
1/2 c. smoke gouda cheese
Crushed red pepper flakes
White Wine - Sun Dried Tomato Pesto:
20 basil leaves
10 sun dried tomatoes
1/2 c. white wine
2 tbsp. EVOO
Salt and Pepper
2 tbsp. walnuts
Prepare pesto sauce, blend all ingredients until well incorporated. Set aside.
Bring a pot of water to a boil, drop in pasta, cook for 3 minutes, scoop out of water.
Drop asparagus spears in the water, blanch for 2-3 minutes. Drain.
Put pot back on burner, add pesto sauce, turn to low, cook out most of the wine. Add pasta, asparagus, artichokes, and sun dried tomato strips.
Toss pasta in sauce, if it's dry, add some stock.
Taste and season with salt and pepper.
Plate, top with smoked gouda and crushed red pepper flakes.