Spring Pasta Salad with Lemon & Tarragon Gremolata paired with Sauvignon Blanc


The epitome of spring… fresh, herby, creamy, lemony and YUMMY. We wanted to create a dish that was light and fresh, a little different, and full of springtime goodness. Super satisfying as-is, or lighten it up by serving atop fresh greens!

We recommend pairing with our 2023 Sauvignon Blanc!


Spring Pasta Salad with Lemon and Tarragon Gremolata

Serves 6-8

Suggested wine pairing: 2023 Sauvignon Blanc

Recipe by Tanya Miller

INGREDIENTS:

  • 1lb dried pasta of choice
  • 2 rotisserie chicken breasts, shredded (or dark meat if you prefer)
  • ½ bunch of asparagus, chopped (approx 1 cup)
  • 3-4 c fresh spinach, chopped
  • 6 oz goat cheese at room temp
  • ½ c heavy cream
  • 1 pkg tarragon, leaves removed and finely chopped (approx 2 Tbsp)
  • 4-6 oz snow peas sliced about a ¼ on the diagonal (approx 2 cups)
  • 2 lemons, zested and juiced
  • ½ c roasted pepitas, chopped
  • 2 cloves garlic, minced or zested
  • 3 Tbsp olive oil, divided
  • Kosher or sea salt and pepper
  • 2 Tbsp fresh chives, finely chopped

INSTRUCTIONS:

  1. Wash vegetables, cut asparagus into ½ inch pieces, slice snow peas and chop spinach.
  2. In a medium saucepan, add 1 Tbsp olive oil, a pinch of salt and garlic, and asparagus. Sauté on med-low for 1-2 min. Remove from pan and set aside.
  3. To the same pan, add goat cheese and heavy cream, simmer gently on low heat. Whisk until ingredients come together and sauce is gently bubbling. Turn off heat and let cool a bit.
  4. Cook pasta following directions on the package. While pasta cooks, make the gremolata: In a small bowl combine 2 Tbsp olive oil, ¼ -½ tsp salt, chopped tarragon, lemon juice, zest and a little more garlic if you’d like. If planning to serve the salad immediately, toss in the pepitas as well. Reserve pepitas if eating at a later time.
  5. When the pasta is done, reserve a ½ c of water in case you need it, drain, and put in a large bowl.
  6. Add the chicken, veggie mixture, sauce, spinach and gremolata to the pasta and toss to coat. If needed, add a little more olive oil or pasta water.
  7. Sprinkle with flaky salt, serve and enjoy with a beautiful glass of Sauv Blanc!

Note: Consider serving over a bed of greens!

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