Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Sauvignon Blanc
Ingredients:
1 pound angel hair pasta
1 pound broccoli
2 cups water
1/3 cup Lemon olive oil
Freshly ground black pepper
Freshly grated Parmigiano Reggiano
Directions:
Bring a large 6-8 quart pot of salted water to a boil. Cook the pasta until al dente, about 3 minutes. Drain pasta in a colander and rinse with cold water, and then drain well again.
In the meantime, wash the broccoli and break the crowns apart into small flowerets. Put 2 cups of water in a 3-quart saucepan with a steamer insert and bring to a boil. Steam the broccoli until just tender, about 5 minutes. Drain the broccoli. Set aside and keep warm.
Add the lemon olive oil to the large pot and warm over medium-high heat. Add the pasta and toss well.
Serve the angel hair in pasta bowls topped with broccoli, grated Parmesan cheese, and freshly ground black pepper.
Serves 4
