Fettucine with Peas, Asparagus, and Pancetta
Surely a first sign of spring are those sharp green and purple asparagus tips pushing up through cold dirt. They grow quickly once winter has moved on and seem to get noticeably bigger each day. Fresh asparagus is a celebration on the plate, especially from New England gardens where it’s a short harvest. Local farmers who planted just after the last frost may have new peas to compliment the creamy mix of fresh basil and garlic. This recipe is courtesy of The Savory Grape in East Greenwich, Rhode Island and is complimented nicely with Rob Sinskey’s Pinot Blanc from Alsace, France. It has nice minerality, crispness & a dry tropical fruit flavor profile.
WINE PAIRINGS:
Rob Sinskey’s Pinot Blanc makes you feel like you’re tasting a white wine straight out of Alsace, France. It has nice minerality, crispness & a dry tropical fruit flavor profile. Purchase here.
