MONTRACHET SPINACH LINGUINE

"Someone forgot the corkscrew and for several days we had to live on nothing but food and water."

~ W. C. FIELD'S WINE WISDOM

~ Before the harvest

(Brys Estate Vineyard - Old Mission Peninsula)

__________________________

MONTRACHET SPINACH LINGUINE

~ creamy and sophisticated

*

6 Tbsp. extra-virgin olive oil

2 bunches sliced green onions

4 cloves minced garlic

1 chopped red bell pepper

1 chopped yellow pepper

8 plump chopped plum tomatoes

12 drained & chopped oil-packed sun-dried tomatoes

2 Tbsp. chopped fresh basil (2 tsp. dried)

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh oregano (1 tsp. dried)

coarse salt & freshly cracked pepper

1 lb. freshly cooked spinach linguine

8-12 oz. sliced Montrachet (goat cheese)

additional fresh basil

• While water is heating to cook pasta, saute green onions & garlic in olive oil over medium heat until limp. Add peppers and continue until tender, about 10 minutes. Add chopped tomatoes and cook another 5 minutes or until tomatoes are heated through. Season with basil, parsley, oregano, salt & pepper.
• Serve over freshly cooked linguine topped with Montrachet and slices of fresh basil. (Serves 4)

WINE NOTE: Try award winning Pinot Noir 2005 from Brys Estate -

BEST DRY RED WINE.

(two-thirds of the production was sold within 3 weeks and the

2006 is predicted to be even better)

www.brysestate.com