Taste of the Caribbean


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This dish combines colors and textures that's multi-layered, a sure favourite of mine of Sarina's. You get the sweetness of the grapes, tempered with the salty bite of the asiago, all combined with the crisp coolness of baby leaf spinach and the smooth creaminess of the pasta and its accompanying white wine sauce. Sarina recommends using a shell-shaped pasta, to trap the sauce and cheese as well as to cup the grapes.

Pasta with Roasted Grapes, Asiago & Spinach
Serves 6


1 lb orrechiete pasta
3 cups seedless grapes, assorted colors
1 cup onion, chopped
1 cup cream
½ cup vegetable broth
½ cup dry white wine
1 tbs plus 1 tsp olive oil
1 tsp fresh thyme, chopped
½ tsp sea salt

10 oz baby spinach
1 cup asiago cheese, grated
¼ cup roughly torn fresh basil leaves

1. Preheat oven to 400ºF
2. Grease a baking sheet (or use a silicone mat)
2. Cook pasta & drain. Drizzle with olive oil and set aside.
3. Toss grapes with 2 tsp olive oil and ½ tsp sea salt
4. Place on baking sheet and roast 7 minutes. Cool.
5. Heat remaining olive oil in a nonstick skillet over medium high heat
6. Add onion and thyme.
7. Cook until onion softens, about 4 minutes.
8. Pour in vegetable broth and wine.
9. Boil 5-6 minutes.
10. Turn off heat.
11. Stir in 1 cup cream.
12. Season to taste.
13. Combine pasta & sauce.
14. Toss pasta with grapes, spinach and ¾ cup of the asiago.
15. Top with remaining asiago and basil

Recipe produced by Sarina of TriniGourmet.com




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