White Wine & Parsley Pasta
White Wine & Parsley Pasta
The perfect dish for spring!
Light, fresh, and bursting with flavor - it's spring on a plate. It’s also easy to make, with everything coming together in one pan into a silky, beautifully balanced pasta. With brightness from the Sauvignon Blanc, freshness from the parsley, and a subtle savoury depth from the anchovies, it’s a dish that pairs effortlessly with a glass of Sauvignon Blanc and its clean, citrus notes.
Ingredients
- 4 tablespoons unsalted butter
- 8 anchovy fillets
- ¼ teaspoon crushed red pepper, plus more as needed
- 12 ounces long noodles, like spaghetti
- 1 (750 mL) bottle Eco Terreno Sauvignon Blanc
- Salt
- ½ cup finely chopped parsley leaves
Preparation
Serves: 4 people / Time: 20 mins
In a large deep skillet or Dutch oven, melt the butter and anchovies over medium-high, smashing the anchovies until dissolved. When the butter is foaming, stir in the crushed red pepper. Add the pasta, Eco Terreno Sauvignon Blanc and 2 cups of water. Season with a big pinch of salt. Once boiling, cook, tossing often with tongs, until the spaghetti is tender, 8 to 12 minutes. If the pasta is looking dry, add ¼ cup more water. The sauce will continue to thicken as it sits, so it is better for it to be soupy than dry.
Stir in the parsley and season to taste with salt and crushed red pepper.
Wine Pairing Suggestions
2022 Sansara Sauvignon Blanc
Our Sansara Sauvignon Blanc pairs well with this dish because its ripe apricot and white nectarine notes add a soft, stone-fruit richness that complements the silky sauce. The subtle lime zest brings brightness and acidity that lifts the dish and balances the parsley’s fresh, green character.
2021 Old Vine Sauvignon Blanc
The citrus and green apple notes of our Old Vine Sauvignon Blanc match the dish's fresh, herby character. The white peach and hint of vanilla oak add gentle richness that complements the creamy sauce without overpowering it.
*Recipe from the New York Times