There’s no better time than spring for white wine, especially when paired with a light and savory meal. The ripe fruit flavors of melon and green apple in the 2016 Maddalena Pinot Grigio are perhaps best appreciated with a dish that highlights the wine’s fruity bouquet. Fortunately, we have you covered with this delightful recipe for one of our favorites – Pesto di Basilico! This simple to make dish is the perfect accessory for an afternoon of wining and dining.

Pesto di Basilico

Ingredients:

• 1 lb. Fettucine pasta
• 2 oz. fresh basil leaves
• ½ cup extra-virgin olive oil
• 2 tbsp. pine nuts
• 1 cloves garlic, peeled
• 1 ½ tbsp. salt
• ½ cup Parmigiano-Reggiano cheese, freshly grated
• 2 tbsp. Pecorino Romano cheese, freshly grated
• 3 tbsp. butter, softened to room temperature

Directions:

1. Blend the basil leaves, olive oil, pine nuts, garlic, and 1 teaspoon of salt in a food processor or blender until fine and almost creamy.
2. Transfer the mixture to a large bowl and stir in cheeses.
3. Bring 4 quarts of salted water to a boil in a large saucepan or pot.
4. Cook pasta until al dente. Drain and toss with the sauce, 2 tablespoons of hot water, and the butter.
5. Serve and pair with a glass (or two) of 2016 Maddalena Pinot Grigiofor optimal enjoyment!

Pro Tip:

You can prepare the sauce ahead of time and refrigerate or freeze it. Cover the surface with olive oil to prevent the basil from turning black.