Zesty Appetizer Pairings with Northern Ice Vidal Icewine

The Ice House Arugula Herb Pasta

• 4 cups cups(1 L) shes shell shell pasta, cooked, cooled
• 3oz oz(85 g) (85 g) blue cheese
• 3 cups (750 mL) lightly packed stemmed arugula/basil
• 1/4cup (60 mL) chopped pecans
• 1/4cup (60 mL) chopped cucumbers
• 1/4cup (60 mL) chopped red peppers
• 1/4cup (60 mL) extra-virgin olive oil
• 1 clove garlic, minced
• 1 sweet red pepper, diced
• 2tbsp (30 mL) chopped fresh dill

1. In food processor, finely chop 2 cups (500 mL) of the arugula/basil, pecans and blue cheese. With motor running, drizzle in oil; whirl until fine paste forms, about 2 minutes. Whirl in garlic.

1. Add mixture to pasta along with remaining ingredients, toss to combine. Cover and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

1. Add reserved cooking water to pasta mixture if necessary to moisten. Add remaining arugula/dill; toss to combine.