PASTA with BURST CHERRY TOMATOES, ASPARAGUS, ARTICHOKES and GOAT CHEESE 

(serves 4-6)

4 tablespoons olive oil 

1 (12-ounce) package vine on cherry tomatoes 

2 cloves garlic, peeled and thinly sliced  

Pinch crushed red pepper 

½ bunch asparagus (8-10 stalks), trimmed into ½ inch coins

1 (6-ounce) jar marinated artichokes, drained and coarsely chopped 

1 package Gemelli, or pasta of your choice

1 4-ounce log Vermont Creamery goat cheese 

Parmesan cheese and high quality olive oil, for serving

Special equipment: a large skillet or braising pan with a lid

Bring a large pot of salted water to a boil. While the pasta water heats up, warm the olive oil in your skillet over medium heat. Add cherry tomatoes, season with salt and pepper and toss to coat in oil. Place the cover on the pan and let the tomatoes cook for 12-15 minutes, checking to stir occasionally. If at any point the heat is too high and the tomatoes are scorching, reduce the heat slightly. 

By the time the 15 minutes are up, the tomatoes will have burst and released their juices creating the start of our sauce. Once they have reached this point, put your pasta on to cook and set a timer according to the package instructions. Remove the skillet lid and add the garlic, crushed red pepper and asparagus coins to the tomatoes. Place the lid back on the pan and let the asparagus cook for about 5 minutes.  Next, add the chopped artichokes and cover the pan once more and allow to cook another 3-5 minutes as your pasta finishes cooking. 

Drain pasta and add to the skillet. Turn the heat off, crumble the goat cheese in and toss together well to coat the pasta. The heat of the veggies and pasta will melt the goat cheese, creating a creamy sauce. 

To serve: sprinkle with parmesan cheese and a drizzle of a high quality finishing olive oil, like Graza “the Drizzle”. Salt and pepper if needed. Enjoy immediately. 

BEVERAGE PAIRING SUGGESTIONS 

This pasta dish is so unexpectedly fresh and delicious and it pairs beautifully with crisp, high-acid wines. Our favorite match for a white wine with this is the Mary Taylor Bordeaux Blanc. A blend of 95% sauvignon blanc and 5% sémillon, this white shows straw yellow in the glass and opens with aromas of gooseberry, guava, juicy lime and a hint of herby tarragon. On the palate, this white is light and lively with terrific balance and a zippy finish. We love this wine with fresh, young cheeses, vegetarian dishes or seafood. 

In lieu of a red with this dish, we would suggest one of our favorite rosé wines: the Ercole Montferrrato Rosato. Hot pink in the glass, this Northern Italian rose opens with aromas of juicy watermelon, citrus and wild strawberry. On the palate, it’s bright and breezy, with more red berry fruit flavors, crisp acidity and a fresh finish. Dangerously drinkable – this is a year round rosé for us always and I have to say, there is something very fun about a little pink wine in the middle of winter. Rosé has a reputation of being a summer beverage only, but true wine nerds drink it all year round!

When pairing this dish with beer, you could go in a few different directions, from crispy pilsners to bready saisons. Our favorite match with this pasta is the Moat Mountain Czech Pilsner. Brewed in North Conway, NH, this Granite State lager is a super popular beer in both of our stores. Clear gold in the glass with a frothy white head, this pils is dry hopped which adds loads of aromatics without weighing it down. Light bodied, fresh and slightly herbal, this brew would match perfectly with this bright, tangy pasta.