The earth is unfurling new leaves and the birds are back, but crisp evenings still call for warm dishes as a complement to new tender greens. Our friend Grace created the perfect pasta recipe for exactly that. Paired with our Sauvignon Blanc, this caramelized lemon, shallot, and broccoli rabe with fresh pappardelle is bright and comforting. For an easy weeknight meal – swap the fresh pasta for a quality dried pasta.

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Directions:

Start with the pasta dough (or skip straight to lemons if you’re using dry). Crack the eggs into a small bowl with the lemon zest, olive oil, salt, and pepper, and mix thoroughly to break the yolks. Then, on a large cutting board or clean surface, place the flour in a mound and use the base of the egg bowl to create a hollow. Carefully pour in the egg mixture and begin whisking in flour from the edges. As the dough starts to come together, you can use your hands to shape it into a rough ball. Lightly flour the surface and knead for 10 minutes or until elastic and smooth. If the dough feels too wet add small amounts of flour; if very dry, wet your hands and continue kneading. Wrap tightly in plastic and set on the counter for an hour.

Using a rolling pin or pasta sheeter, roll out the dough to roughly 1-2 millimeters thick and into a long rectangle. I tend to cut pasta somewhere between ½ inch (tagliatelle) to 1 inch (pappardelle) wide. Lightly dust the cut pasta with flour so it doesn’t stick and create little nests or hang to dry.

With a mandoline or paring knife, remove the peels from the lemons and then chop them thinly. Try to get more zest and less pith when you peel, or remove any large pieces of the pith afterwards. Add the olive oil to a pan on medium and then the chopped lemon, stirring to coat. Stir in the brown sugar and a pinch of salt. Dice the shallots and chop the garlic, adding after the lemon is fragrant and has softened for 3-4 minutes. Watch the pan as you start to prep pesto, allowing the lemons and shallots to caramelize another 4-5 minutes.

Bring a pot of salted water to boil and then make the pesto, adding the chopped basil and parsley, walnuts, olive oil, salt, and pepper to a food processor or blender. Squeeze in half a lemon if you like and set the pesto aside. Reminder to check on the lemons. Roughly chop the broccoli rabe – or any tender spring shoot like asparagus – into bite size pieces. Remove the caramelized lemons and, using the same pan, add the broccoli rabe. The residual olive oil will be enough to lightly cook the stems for a few minutes.

Add the pesto to a large pan on low-medium heat and cook the pasta for 2-3 minutes, removing while still al dente. Add the pasta directly to the pesto and stir for another 2-3 minutes while it continues to cook. Remove from heat and plate immediately, adding the broccoli rabe and caramelized lemon. Top with shaved pecorino, a squeeze of fresh lemon juice, and a pinch of salt and pepper.

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