We’re proud of the 14 varieties of wine that we produce here at Terhune Orchards. They are wonderful by the glass along with a meal but also can be used as an ingredient. This white wine sauce is very versatile. We like to use our Vidal Blanc which is medium dry with citrus notes or our Farmhouse White which pairs well with pastas and cheeses. Feel free to serve this with chicken breasts, shrimp or tender spring vegetables.
A big green salad made with our just picked spinach or arugula and a glass of wine is all you need to add to this for a great dinner.
1 lb spaghetti or linguine
2 Tbsp olive oil
6 cloves garlic, minced
1/2 tsp red pepper flakes
2 lemons, zested and juiced
1/2 cup dry white wine
2 tbsp unsalted butter
1/4 cup grated parmesan cheese
Salt and pepper to taste
Bring a pot of salted water to boil and cook pasta until just al dente. Reserve 1/4 cup pasta water, drain and set aside.
In a saute pan, heat the olive oil and saute the garlic until fragrant and golden. Add the red pepper flakes, lemon zest and juice and wine. Simmer until reduced by half. Add the pasta water and butter.
Toss the pasta with the sauce and the grated cheese. Season with salt and pepper to taste.