From our August/September 2018 issue, Chef Rossi shares recipes for three perfect dishes to pair with rosé. ADVERTISEMENT As a teen on the Jersey shore, I thought rosé only came one way: cheap, sickeningly sweet, and meant to be consumed on the beach by passing a large glass jug around. But on my first trip to Spain, I noticed everyone ordering rosé. I relented and got a glass, too.
When you’re ready to eat, boil your favorite pasta and drain, reserving some of the water. Toss the pasta hot in a bowl with your veggies, a good drizzle of olive oil, the pignoli nuts, salt and fresh ground pepper, and a handful of grated Parmesan cheese. Add a few good drizzles of the pasta boiling water, too. To enjoy the dish cold, cool the pasta off in cold water, drain, and repeat the above, adding a little drizzle of balsamic vinegar as well.Wash and dry a few bunches of baby kale .
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