DEBORAH CROMBIE: My wine club (Winc, which used to be called Club W) selections come with a card that describes the wine on one side and has a paired recipe on the other. I look forward to the recipes almost as much as the wine, and have made quite a few delicious things.
The wine is usually good, too, and sometimes amazing. In this case, however, (a vegan chenin blanc) most of it ended up down the sink. Not the best choice! But the recipe was terrific, so good, in fact, that I think it's going to be one of my staples.
I had to tweak considerably, of course, so here's my version:
Vegan Pesto Pasta (a la Debs)
2 cups favorite pasta (I used whole wheat rotini)
1 container Cherub tomatoes (to which I am ADDICTED)
1 box Portobello mushrooms, sliced
1 package arugula
8 Tbs pesto
3 tsps garlic, minced
salt, to taste
pepper, to taste
Bring water to boil. Cook pasta until al dente. Wash veggies. Halve tomatoes lengthwise, and thinly slice mushrooms. Zest and slice lemons. Heat drizzle of olive oil on medium low heat. Cook tomatoes and mushrooms, seasoning to taste with salt and pepper. Set aside.
Drain pasta, and add it to pan used for veggies. Add arugula, pesto, garlic, and a splash of lemon juice. Toss on medium low heat until pasta is covered.
Serve with mushrooms and tomatoes on top. Sprinkle with lemon zest.
This was so good that I ate it for lunch several days in a row. I think the lemon zest is the kicker. So if you have an overload of cherry tomatoes, bon appetit!
REDS and readers, do you have any special "end of summer" recipes?