Vino Mas

Good friends. Good times. Good wine.

Whether you are just starting to "get into wine" and wanting to explore, or an avid wine drinker, we offer wines by the glass or bottle.  Bottles can be purchased to take home and we offer a selection of 16 wines and over 25 beers by the glass to be enjoyed in a comfortable, unique atmosphere.  

Drunken Lemon Cream Pasta w/Asparagus

Drunken Lemon Cream Pasta w/Asparagus paired with J Vineyards Chardonnay

Drunken Lemon Cream Pasta w/Asparagus paired with J Vineyards Chardonnay

 
 

Ingredients

·         1 1/2 cups white wine

·         1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

·         1 cup heavy cream

·         1 lb. spaghetti or linguine

·         2 tbsp. olive oil

·         1/2 lb. asparagus—trimmed of tough ends, then thinly sliced on an angle

·         3 tbsp. butter, cut into pieces

·         1 cup grated Parmigiano Reggiano

·         1 cup grated Pecorino Romano

·         A handful of fresh basil leaves, torn - Sweet Basil or Purple Basil

Preparation

1. Bring a large pot of water to a boil for the pasta.

2. In a medium saucepan, bring the wine and lemon zest to a boil. Reduce heat a bit and keep at a low rolling boil until the wine is reduced slightly, about 10 minutes. Add the lemon juice. Place the cream in a heatproof bowl and gradually whisk in the hot wine; return to the saucepan. Let the cream sauce simmer gently over low heat while cooking the pasta. 

3. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of al dente.

4. Meanwhile, in a nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus. Cook, tossing often, until crisp-tender, about 4 minutes.

5. Drain the pasta. Melt the butter in the pasta pot. Add the pasta, cream sauce, and cheeses and toss until coated; season with salt. Add the basil and asparagus. Serve in shallow bowls.

Pairing: Chardonnay, Sauvignon Blanc, Verdejo, Suave

 
 

Good Friends. Good Times. Good Wine.