I'm so excited to introduce you to Shannon Staglin. I have raved about Staglin Family wines in the past because the Staglins are like my second family! Shannon is here to share her favorite Broccolini Pasta recipe and I couldn't be more excited.
Shannon might not be a plant-based but she is one of those people who uses only the freshest organic produce from her own garden. One of the coolests parts of Staglin Vineyard is that it's CCOF Certified Organic. So that means the lemons, pears, grapes, persimmons and so on, are all not sprayed and just perfect.
Their yards boast of gorgeous fruit and vegetables. I'm always so jealous of Shannon's yard and vast array of home grown tomatoes, herbs, grapefruit, peppers and greens.
Other Recipes That Go Well with Chardonnay
- Kale Salad with Roasted Veggies
- Vegan Chinese Chicken Salad
- Creamy Kale Vegan Caesar Salad
- Oyster Mushroom Pasta with Feta
And let's not forget about her wine! If you haven't had Staglin wine, you haven't really experienced GOOD organic wine. Hand down they truly make my favorite Chardonnay and Cabernet.
Living in the Napa Valley I am surrounded by an abundance of seasonal fresh produce from our gardens. Late Winter is the perfect time for green garlic, broccoli di cicco, and a bowl of pasta!
Shannon Staglin
Staglin Chardonnay goes really well with this recipe, but Shannon says "if I had to choose a wine other than ours, I'd say Goccino Chardonnay".
BROCCOLINI QUINOA PASTA RECIPE
Ingredients
- 1 lb Broccoli di Cicco
- 2 cloves Green garlic
- 1 Meyer lemon zest & juice
- ⅓ cup Flat leaf parsley chopped
- ¼ cup Basil chopped
- 1 teaspoon Red chili flakes
- 1 box Quinoa pasta
- ½ cup Parmesan cheese (vegan option)
- ¼ cup Olive oil extra virgin
- 1 teaspoon Kosher salt
Instructions
- Bring a salted pot of water to a boil and cook quinoa pasta according to instructions on package.
- Chop up green garlic removing the root and the dark green part of the stem. Slice stalk in half the cut in half moons.
- Rough chop the Broccoli di Cicco in to bit size pieces. In a heated sauté pan add olive oil, green garlic and chili flakes and sauté for several minutes until softened. Add Broccoli di Cicco and cook until al dente.
- Add the zest and juice from one meyer lemon. Add salt to taste.
- Strain the pasta and reserve a half cup of pasta water. Add the pasta to the sauté pan with Broccoli di Cicco, drizzle with olive oil, add pasta water and cook over medium heat for several minutes to infuse the flavors into the pasta and the pasta water has been soaked up.
- Toss with shredded parmesan, chopped parsley, chopped basil and serve warm.
More About Shannon Staglin is President at Staglin Family Vineyard. After graduating from UCLA with a degree in Cultural Anthropology she moved back to Napa to work as a harvest intern in 2001 where she learned the details of production and viticultural practices. In 2002 she moved from the winery into the office where she honed her skills in marketing, hospitality, consumer and trade sales. After earning her MBA from the UC Davis Graduate School of Management she chose to work for several years outside of the wine business to gain insight, a different perspective and valuable experience that she could one day share with Staglin Family Vineyard. She was recruited to create the marketing program for Wells Fargo Family Wealth, providing multifamily office solutions to ultra-high net worth client families.
In 2011 Shannon returned to Staglin Family Vineyard where she oversees all aspects of the business.
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