Arugula Pesto Linguine paired with Two Rivers 2016 Riesling
- 1 clove garlic
- 3 cups packed arugula
- 1/3 cup toasted sliced almonds
- 1/4 cup crumbled Gorgonzola
- 2 tbsps lemon juice
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup avocado oil
- 1 lb linguini
- 3/4 cup diced pancetta
In running food processor or blender add garlic, arugula, almonds, Gorgonzola, lemon juice and salt. Pulse until finely chopped. Gradually add oils with motor still running, scraping sides of blender a few times. Add pasta to a large pot of boiling water seasoned with 1 TBS. of salt, following package directions, until tender, 6 to 7 minutes. Reserve 1/2 cup of cooking liquid. Heat a large frying pan over medium. Add pancetta and cook until crisp, 1-2 minutes. Transfer to a paper towel lined plate. Add pesto to same pan. Drain pasta and add to pan along with 1/4 cup reserved water. Toss with half the pancetta and add remaining 1/4 cup of water if needed. Divide pasta among 4 plates and sprinkle with remaining pancetta. Enjoy with 2016 TRV Riesling. Cheers!
