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Summer Heirloom Tomato and Asparagus Tortellini and Ménage à Trois California Red

California Red Wine

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Summer Heirloom Tomato and Asparagus Tortellini and Ménage à Trois California Red

As the sun sets and casts radiant colors across the sky, it creates a scene of warmness and intimacy. It's only natural to find yourself sitting outside in the summer air enjoying a meal for two or with friends. Time is of the essence when enjoying a meal outdoors, although the sunset comes back each day, you only have a short time to bask in the evening's warm ambiance. 

For your next golden hour dining experience, we've found a recipe that features summer's seasonal vegetables and is effortless to make. Our Summer Sunset Vegetable Tortellini dish is light and pairs beautifully with our Ménage à Trois California Red. With blackberry and raspberry notes, and rich full-bodied flavors, our California Red compliments this tortellini recipe's savory taste like no other. 

Sit back and enjoy this evening's glow to the fullest with our quick and easy Summer Heirloom Tomato and Asparagus Tortellini recipe below.

Prep time: 10 minutes
Cook time: 10-15 minutes

Recipe Ingredients (serves 2):
- 1 tbsp olive oil
- Salt
- 3 tbsp sun-dried tomatoes, drained of oil, chopped
- ½ lb asparagus, ends trimmed, cut in half
- 2 tbsp basil pesto
- ½ cup cherry tomatoes, yellow and red, halved
- ½ cup uncooked tortellini

How to make:
1. In a medium-sized skillet on medium heat, add 1 tbsp of olive oil.
2. Add salt, sun-dried tomatoes and asparagus and cook for 5-10 minutes (until the asparagus is cooked through).
3. Remove the chicken and sun-dried from the skillet, leaving the oil in.
4. Remove the asparagus and set aside on a serving plate.
5. Cook the tortellini by the packaging instructions. 
6. Add pesto, tortellini, halved yellow and red cherry tomatoes to the skillet on low heat for 1-2 minutes. Add more salt if needed.
7. Mix all the ingredients into a serving plate or bowl.
8. Enjoy!

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