Currently, I’m in the North Fork of Long Island, spending the weekend with our friends Nik and Regina.
I have never been to the North Fork before and now, I wish I had been there sooner! It’s gorgeous, romantic and quaint.
The North Fork has over 40 vineyards, so we took advantage yesterday and visited a couple of them. I loved Croteaux – the rose was delicious (and who doesn’t appreciate some rose.)
After visiting the vineyards, I couldn’t help but think of today’s post (which I’m writing now, as I wait for the crew to wake up.)
This pasta is one of those ones that has a rich, creamy taste without that heavy feeling that comes with it.
The tomato sauce is thickened lovingly with goat cheese. Goat cheese doesn’t melt fully, so it maintains its flavor and velvety texture.
Let’s just say that this would be the perfect meal to have with a nice glass of rose or Sauvignon Blanc.
The shaved asparagus adds an earthiness to the dish and a nice boost of texture.
Last night, we went to a farmer’s market, a fish market and a cheese shop to pick up some local items for dinner.
Now THAT’S local living.
I made an olive-caper lemon sauce for the striped bass we bought (caught locally, of course), Regina assembled a bomb cheese plate, I made some goat cheese and pesto stuffed sweet peppers. I also made a dijon mustard-oregano sauce for the fingerling potatoes before Nik grilled them. Then, of course, we grilled fresh veggies – onions and zucchini.
I am SO bummed, because I forgot my Inspiralizer and I was going to bring it this weekend to make dinner or breakfast. Hmph.
We’re leaving in a few hours to head back to Jersey City and already, I miss this place.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 7 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.