Heirloom Tomato Pappardelle Pasta

Recipe by Chef Jen Kingston  |  Pairs with LangeTwins Merrill Chardonnay  |  Serves 4

Ingredients

• 12 oz. dry pappardelle pasta
• 1½ cups chicken broth
• 2 cups dry white wine
• ¾ cup shaved asiago
• ¼ cup extra virgin olive oil
• ½ lb butter
• 5 medium or 4 large heirloom tomatoes
• 4 tablespoons fresh thyme
• 1 cup fresh chopped basil
• ¼ cup chopped Italian parsley
• 1/3 cup chopped garlic
• 1 tablespoon Maldon sea salt

Instructions

In a medium saucepan, brown the butter. Once browned, turn to low and add the chopped garlic and thyme. Let cook until the garlic turns golden. Turn burner to medium and add half of the olive oil and the white wine. Bring to a low boil for 10 minutes.

Add the chicken broth and sea salt to the liquid and once again bring to a boil. Once boiling, bring to a simmer and let cook for approximately 1 hour. Set aside once finished and add parsley (reserving 1 tbsp.), gently stirring into liquid. Note: can be made up to two days in advance or frozen for up to 2 months.

Wash and core tomatoes. Chop into large one-inch cubes. Move to a bowl and reserve as much juice as possible.

Boil pasta per the cooking time on package. Thoroughly drain right before it needs to be added to pan.

Meanwhile, in a large frying pan, take the remainder of the olive oil and the liquid and heat in the pan. Add the drained pasta, toss, and let cook in the pan. Add tomatoes (and juice), basil, ½ cup of the asiago and toss for 2 more minutes.

Serve in a large bowl and garnish with the remaining cheese and parsley.

Enjoy with LangeTwins Merrill Chardonnay.