Summer living is effortless when you have an easy-to-make supper with a side of wine. The #winePW group, a lively band of food and wine bloggers who eat and drink (then tweet about it), feels the same way. This month, we’ve decided to share a favorite summer supper dish paired with an equally delightful wine (in my case, two wines!).
I chose to make Pasta with Roasted Vegetables, Tomatoes, and Basil, a recipe found in my copy of Bon Appetit: Outdoor Entertaining. What made this cool pasta salad even more tasty? Two delicious, well-priced wines from Côtes du Rhône: 2016 Ferraton Père & Fils, Côtes du Rhône Samorëns Blanc and 2016 Ferraton Père & Fils, Côtes du Rhône Samorëns Rosé, both sent as samples. The refreshing pairing was just the way I love my summers to be!
Nancy Brazil of Pull That Cork will lead the live #winePW twitter chat on Saturday, July 8 at 11am EST. Please join our lively group of food and wine bloggers as we share our summertime recipes, wine pairings, and more (see below for their articles). I’m sure you have some ideas, too – I can’t wait to find out what they are!
Founded in 1946, Ferraton Père & Fils estate in Tain l’Hermitage, is located in the Northern Rhone. Due to the infamous Mistral winds that help make the Northern Rhone cooler than the Southern Rhone, white wines tend to exhibit bright, lively characteristics. By 1998, biodynamic viticulture strategies were started and wines from the estate expressed the personality of the terroir more effectively. Michael Chapoutier purchased Ferraton Père & Fils in 2004 and is now an important component of other prime vineyard holdings in the Northern Rhone, as well as negociant releases.
A lively rose of 50% Grenache, 30% Syrah, and 20% Cinsault, the 2016 Ferraton Père & Fils, Côtes du Rhône Samorëns Rosé ($14) was a crowd favorite. Notes of fresh red fruits and minerality on the nose led to tastes of freshly picked cherries, raspberries, strawberries, and red currants. Boasting mouthwatering acidity, balance, and plenty of body, the mineral-driven finish was crisp and satisfying.
The wines were absolutely enchanting on a warm summer evening with my recipe for a savory pasta salad. And with summer temperatures soaring and the pool beckoning, who wants to spend any more time than necessary preparing a meal? Not me! This uncomplicated recipe satisfied everyone’s palate and my desire for relaxation.
Thanks to an array of fresh garden vegetables and tender basil from the local farmer’s market, the Pasta with Roasted Vegetables, Tomatoes, and Basil, made ahead and served at room temperature, was a bounty of texture and flavor. As a favorite entrée for the vegetarians in our group and as a side with just-grilled barbecued chicken, this cool pasta salad paired with two refreshing wines from Côtes du Rhône define what summer should be.
Pasta with Roasted Vegetables, Tomatoes, and Basil
- Nonstick vegetable oil spray
- 3 red bell peppers (cut into 1/2 inch pieces)
- 1 1/2 Medium eggplants (unpeeled, cut into 1/2 inch pieces)
- 2 1/4 cups 1/2 inch pieces peeled butternut squash
- 1 1/2 Large yellow crookneck squash
- 6 tablespoons olive oil
- 1 1/2lb penne pasta
- 3 Medium tomatoes (cored, seeded, diced)
- 3/4 cups chopped fresh basil or 2 14 tablespoons dried
- 3 tablespoons balsamic vinegar
- 2 garlic cloves (minced)
- 3/4 cups grated Parmesan cheese
|Preheat oven to 450 degrees Fahrenheit. Spray large roasting pan with nonstick spray.|
|Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.|
|Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.|
|Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and reserve 3/4 cup cooking liquid.|
|Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 3 tablespoons oil, vinegar and garlic. Toss to combine.|
|Season pasta to taste with salt and pepper, adding reserved cooking liquid tablespoon by tablespoon to moisten, if desired.|
|Mound pasta on platter. Sprinkle with Parmesan and serve.|
|This can be made 2 hours ahead. Cover and keep at room temperature.|
Cheers to summer suppers! ~ Cindy
For more supper supper food and wine pairings…
Wendy of A Day in the Life on the Farm will share Eating and Drinking Locally for the Summer Months #WinePW
Ellen of Family Around The Table will prepare Hassleback Chicken Cordon Bleu
Jane of Always Ravenous will prepare Southern Summer Supper with a French Twist
David of Cooking Chat will pair Grilled Shrimp with Pineapple Salsa and a Summery White Wine
Camilla of Culinary Adventures with Camilla will share Ceviche + Scheid’s Albariño #WinePW
Jade of Tasting Pour will share Sweet Pea Pesto Meets Wines of Summer
Jeff of FoodWineClick has prepared Cool Kitchen Seafood Rolls for an Easy Summer Supper
Julie and Edgar of Wine-N-Friends will share Tintilla and Ribs: Superb Summer Pairing #winePW
Gwendolyn of Wine Predator https://winepredator.com will share Getting to know Napa: Bison Steak BBQ with Rombauer Atlas and Stice Cabs plus Conn Creek Atlas Rose! #WinePW
We at Pull That Cork will share Lamb Gyros and a Super Sauvignon Blanc for #winePW