Mafaldine with Pea Shoot—Meyer Lemon Pesto
Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta, but any textured pasta shape will work well. Sommelier Raquel Stevens of Leeward in Portland, Maine, provided the inspiration for this dish. She loves to pair it with Colle Trotta Q500 Passerina, a complex white wine from Abruzzo made from the Passerina grape. "The bright green pea shoots and salty sheep's milk cheese are balanced beautifully by the Colle Trotta Passerina's notes of ripe peach and wildflower honey," she says.