National Pasta Day - Celebrate a Family Favorite

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Get ready to celebrate a family favorite on October 17th, National Pasta Day. Whether a main course or a side dish, pasta is more popular than ever and National Pasta Day provides the perfect opportunity to get creative with this fun, versatile food. In the spirit of National Pasta Day, Kenwood Vineyards has launched a contest and an online cookbook, both focusing on the many pleasures of pasta.

Accepting entries until December 1st, 2013, the Kenwood Vineyards Perfect Pasta Pairing Contest challenges entrants to create a pasta masterpiece that pairs perfectly with one of six Kenwood Vineyards wines. The Kenwood Vineyards Perfect Pasta Pairing Contest is open to all amateur chefs and entries will be judged for quality, creativity and originality. Grand Prize is a spectacular Kenwood Vineyards wine country tour package valued at $5,000. Prizes will also be awarded to the best entry in each wine category. Complete rules and an on-line entry form for the Kenwood Vineyards Perfect Pasta Pairing Contest located at www.kenwoodvineyards.com/pastacontest.

Here's a recipe for Capellini with Salmon and Cream Sauce to get those creative juices flowing. Pair with Kenwood Vineyard's Sonoma County Chardonnay. The creamy elements of this Chardonnay mirror the richness of the salmon sauce, and it's citrus notes act like a squeeze of lemon, to brighten it up.

recipe_KenwoodVineyards_PastaSalmonCapellini.jpg
Ingredients:
  • 1 (12 ounce) box Capellini pasta
  • 2 cups heavy cream
  • 1 pound fresh wild salmon
  • ¼  teaspoon white pepper
  • 3 tablespoons sweet butter
  • ½  cup grated parmesan cheese
  • 2 tablespoons olive oil
  • ¾  cup gouda cheese
  • 2 garlic cloves, minced
  • 1 teaspoon of lemon zest
  • ¼ cup Kenwood Chardonnay
  • 1 tablespoon flour
  • Salt and pepper to taste

Instructions:
Preheat oven to 375 degrees. Cut salmon in 2 inch cubes and toss with 1 tablespoon olive oil, salt and pepper. Roast salmon until just cooked through, about 8 minutes. (You want it to be pink inside.)

Melt butter in medium saucepan with 1 tablespoon olive oil over medium/low heat. Add wine and stir. Allow to simmer for 3 minutes. Add the garlic and white pepper and sauté for 2 minutes. Add four and continue stirring until four turns light tan. Add cream and stir. Allow to heat and thicken, stirring often. 

Add the Gouda cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. Stir frequently.  Add about a teaspoon of salt. Adjust as necessary. While the sauce cooks, boil noodles for 3-5 minutes, until al dente.

When the noodles are done, drain water and add pasta to sauce. Toss lightly and add salmon and lemon zest, and toss again to incorporate. Garnish with Parmesan cheese. Place pasta on serving plates and serve immediately.


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Established in 1970 in the Sonoma Valley, Kenwood Vineyards produces premium wines that showcase the world-class quality and character of Sonoma County vineyards.

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