Put some spring in your dinner to add warm touch
| Spring is a ways off, but you can conjure it with the flavors of baby artichokes and fresh lemon in this quick pasta dish. Likewise, fresh flavors of citrus, pear, apricot and other stone fruit in these crisp white wines complement the dish and make us think of warmer days.
This sauvignon blanc offers aromas of lime and grapefruit, green apple, white flowers, tarragon, green pepper and chalk. The green flavors will complement the green olives and artichokes, and the wine’s herbal qualities will match well with the parsley.
This sparkling wine boasts aromas of toast, nuts, candied citrus peel, baked apple, lemon curd and apricot. The wine has a creamy quality that will complement the Romano cheese. Plus, its effervescence will help cut through the richness of the cream.
Heat 2 tablespoons olive oil in a skillet over medium-high heat; add 1 clove garlic, chopped. Cook until fragrant, 1 minute. Add 1 pound frozen baby artichokes, thawed, and cup dry white wine. Season with salt. Cook to reduce wine slightly and heat artichokes through, 5 minutes or so. Stir in 2 to 4 tablespoons cream; cook to thicken slightly, about 2 minutes. Stir in cup chopped flat-leaf parsley; cup pitted green olives, coarsely chopped; and finely grated zest of 1 lemon. Toss with 1 pound cooked medium pasta shells and
cup grated Romano cheese. 4 servings