Recipe by Nancy Joy Evans

Pairing with Navarro 2012 Pinot Gris

This pasta is both light and satisfying. The treat of combining Pave Vecchio cheese and hazelnuts is a natural to be shared with Navarro Pinot Gris. This recipe makes enough pasta to serve four as an entrée with a nice crisp salad and crusty bread.

• 1 cup hazelnuts, toasted and coarsely chopped
• 1 pound spaghettini or spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 2 teaspoons fresh oregano leaves
• 1/2 cup chicken broth or vegetable stock
• 4 cups arugula, washed and stemmed

Lemon-Roasted Asparagus
• 1/4 cup chopped Italian parsley leaves
• 1 tablespoon butter
• sea salt
• Pave Vecchio Cheese, for serving (Parmesan Reggiano is a good substitution)

Preheat oven to 375 degrees F. Roast hazelnuts on a pie plate for 20-25 minutes. Remove from heat and place in the center of a clean dishtowel. Fold dishtowel in half and then gather up ends to contain hazelnuts. While still warm rub the skins off of the hazelnuts. Remove skinned hazelnuts to a small bowl. Don't worry if a few skins won't come off. Coarsely chop.

Cook Spaghettini according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. Sauté for a few seconds, then add the hazelnuts. When garlic is golden, add the oregano and broth. Bring to a simmer. Drain the pasta and place in a serving bowl. Over the pasta, pour the asparagus mixture, the broth mixture, half the parsley, the butter and season with salt and pepper. Add the arugula and toss the mixture to combine. Sprinkle with the remaining parsley and grated Pave Vecchio cheese.

Lemon-Roasted Asparagus
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice-zest reserved
• 1 1/2 teaspoons fresh thyme finely chopped
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons coarse sea salt
• pinch of pepper
• 1 Tbsp. zest of lemon to sprinkle
• 1 bunch Asparagus

Preheat oven to 375 degrees F. Combine the olive oil, lemon juice, fresh thyme, garlic and lemon zest in a bowl. Set aside while preparing the asparagus. Snap or cut tough bottoms ends of asparagus. Slice on the diagonal into three inch pieces. Place asparagus into a baking dish and cover with lemon juice mixture. Sprinkle with sea salt and pepper. Roast until asparagus is still firm but tender when pierced with a fork. Approximately 15-20 minutes, depending on the thickness of the asparagus. Remove from oven and let cool in juices.

Serves 4.