Spaghetti Squash with Kale Pesto

Spaghetti Squash with Kale Pesto

Whenever we release a new wine, it requires a perfect pairing to match – one that brings out all the delightful nuances in the wine while complementing its greatest features. It’s like a great relationship, requiring attentive cultivation and fervent dedication – but for Executive Chef Taylr Behnam, crafting enchanting pairings is all in a day’s work. Here’s her latest from the Ram’s Gate kitchen: a fresh take on the flavors of fall and winter.

This recipe was created to pair with our just-released 2009 Brut Rosé, and the pairing was chosen by Farmer Kate and Chef Taylr for the December Vine & Veggies – a selection of fresh, local produce from our own garden and neighboring growers, all centered around a wine and recipe.

Brut Rose

Visually, a delicate rose gold hue greets the eye while tiny pearls of bubbles rise to a rich, soft foam. Aromatically, a dense nose of warm peach, rhubarb, sweet yeast, fresh raspberries and vanilla open over time and build with complexity. On the palate, three years of tirage contribute to dense wild strawberries-and-cream notes, balanced with fruity pluots and tart plum. The finish is long and slate-like with mineral oil and bright crisp acidity that lasts until your next sip. A beautiful, exciting sparkling wine that will grow in complexity with time and elevate any occasion.

Spaghetti Squash with Kale Pesto

For the Squash, You’ll Need:
1 spaghetti squash,
cut in half lengthwise,
seeds removed
1 cup water

Preheat oven to 375°. In a roasting pan, place spaghetti squash flesh side down. Pour 1 cup of water into the roasting pan. Cook for about 45 minutes or until a fork
inserts easily into the flesh. Toss with kale pesto to finish the dish.

For the Pesto, You’ll Need:
3 c. washed kale, roughly chopped
½ tbsp minced garlic
1 heaping tsp lemon zest
1 tbsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
¼ c. olive oil
½ c. grated parmesan
¼ c. chopped marcona almonds
or pine nuts

Place kale, garlic, lemon zest, lemon juice, salt and pepper in a food processor. Begin processing and gradually add olive oil, followed by grated parmesan and finally, almonds or pine nuts. Add seasoning to taste.