The Lucas Vineyards story begins in 1974 when Ruth Lucas and her family moved from the Bronx of New York City to a 60 acre farm in Interlaken, New York. Rooted in the family was a common dream of creating a successful family business through grape growing in the Finger Lakes region that was just starting to thrive.
For close to four decades the Lucas family has taken pride in the business of producing outstanding wines that have been an integral part of many celebrations and special times. At Lucas Vineyards, hard work and history are honored while improvements and innovative ideas are encouraged. Old and young vines, like family members and friends, come together to add depth and maturity while promoting growth and freshness. Come taste some of Lucas history and be part of our future. — Lucas Vineyards
Pasta and Bean Salad with Lemon, Sage, and Walnut Dressing
Pair with Lucas Butterfly white wine
Yield: 6 servings
1 tbsp.parsley, chopped
½ cup red onion, diced
1 orange or yellow pepper, diced
1 (15 oz.) can of cannellini beans, rinsed and drained
8 oz. Ditalini pasta (½ box)
LEMON, SAGE, AND WALNUT DRESSING
¾ cup walnuts
Juice of 1 lemon
1 clove garlic, minced
4 tbsp. fresh sage (approx. 20 leaves)
½ cup water
1/3 cup olive oil
¼ cup grated Parmesan cheese
1 tsp. salt
½ tsp. cracked black pepper
1. Preheat oven to 350°F. Arrange walnuts in single layer on a baking sheet. Toast in oven for 8 minutes. Allow to cool. Rough chop.
2. Bring large pot of water to boil and cook pasta until el dente. Drain, rinse and cool.
3. In large bowl, combine pasta, red onion, beans, pepper and parsley.
4. In food processor combine dressing ingredients. Pulse until well combined and sage and walnuts are finely chopped, about 30 seconds.
5. Just before serving, combine dressing into pasta mixture.
Note: If mixed too far in advance, the salad will absorb too much dressing and some browning will occur to the sage.)
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