recipe courtesy of Chef Tim Dunn, Chef at Argyle Country Club, Silver Spring, Maryland
- 1⁄2 cup roasted pine nuts
- 15 plum tomatoes, quartered
- 1 clove garlic, chopped
- 3 Tbsp olive oil, plus a little to cook with
- 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
- 1 Tbsp sugar
- 2 Tbsp fresh basil
- 1 small onion, diced
- 1 lb cooked bowtie pasta
- 2 cups raw spinach
- 16 medium/large shrimp
- 16 asparagus spears
- salt and pepper to taste
Preheat oven to 350°F. In a bowl, toss the tomatoes in the three tablespoons of olive oil, basil, garlic and J. Lohr Estates Cabernet. Place on a sheet pan and sprinkle the sugar on top. Roast for 15 minutes at 350°F. When the tomatoes are done, rough chop and place in bowl (save all liquid from pan). Brush shrimp and asparagus with olive oil and roast for seven to nine minutes at 350°F. Remove from oven when done and season to taste.
In a pot, sauté the onion in olive oil until caramelized. Then place tomatoes and saved liquid in with the onions. Reheat the cooked pasta (submerge in boiling water for approximately one minute). Add the cooked pasta and mix until completely incorporated. Toss the fresh spinach and pine nuts into the mixture.
On four plates, place the asparagus around the outside of the plate evenly (forming an “X”). Place pasta and spinach mixture evenly on each plate. Garnish with roasted shrimp. Pour a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!