Peter

Peter Donnelly, Pol Roger Portfolio Associate Director and keen cook!

Based in Scotland, Peter Donnelly joined us in 2006 bringing with him extensive expertise and experience in selling spirits. He holds special responsibility for Glenfarclas and Kilchoman, working with selected customers throughout the UK. Peter is a keen cook and famously ensured that the entire Pol Roger sales team dined like kings for the duration of their Three Peaks Challenge!

Fusilli Pasta with Asparagus and Pine Nuts Paired with Josmeyer Mise du Printemps 2013

The natural asparagus season only lasts for 3-4 weeks  from May-June and therefore now is the best time to enjoy this delicious vegetable.

There is a strip of land stretching from Evesham to Ross-on-Wye, broadly a mile wide of very fine, sandy, red soil, known as ‘the golden mile’, which is recognised as the best soil for growing asparagus.

Josmeyer Mise du Printemps is bottled in the spring following harvest to preserve the inherent freshness of its style, making it the perfect partner to asparagus. The 2013 has aromas of white flowers and apple blossom, with a light touch of white peaches. The wine is both fresh and rounded in the mouth, reminiscent of ripe apricot or peach, with a clean, long lasting finish.

Ingredients:

  • 320g dried wholemeal Fusilli Pasta
  • 1 clove of garlic
  • 8 Asparagus Spears
  • 4 oz of pine nuts
  • 4 small ripe vine tomatoes
  • 1 teaspoon of tomato puree.
  • Lemon Thyme
  • Salt
  • Pepper
  • Olive oil
  • Aged Balsamic Vinegar

Preparation 2mins, Cooking time 10mins

Method:

Put the pasta in a pan of boiling, salted water and cook for 8 mins.

In the same pan as the pasta, cook the asparagus for 30 seconds and add to ice cold water.

In a deep frying pan add the olive oil, garlic, tomato puree and pine nuts, fry for 2 mins.

Finely chop the asparagus and tomato and add to the pan with the olive oil garlic and Pine Nuts.

Drain the pasta.

Retain 1/2 a cup of the pasta water and add to the other ingredients.

Add the Lemon Thyme and cook for a further 30 seconds.

Garnish with an aged Balsamic Glaze and a dusting of Parmesan Shavings and enjoy with a chilled glass of Josmeyer Mise du Printemps 2013.

Peter Donnelly- asparagus – Copy
PINOT BLANC ‘MISE DU PRINTEMPS’ 2012
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