Corn and rice penne pasta with cashew pesto and lemon zest

In this recipe, the delicate flavor of cashews is enveloped by the heady aroma of basil—the undisputed king of Mediterranean cuisine—and the lemon zest adds a captivating flavor to the dish. The wine offers freshness, savory notes, a slight balsamic hint, and citrus undertones that enhance the pesto and lemon zest without overpowering their delicacy.

Ingredients for 4 persons:

• 400 g rice and corn penne

For the pesto:

• 150 g shelled cashews
• 20 fresh basil leaves
• 1 clove of red Sulmona garlic
• Half a glass of extra virgin olive oil
• Grated zest of an untreated lemon, to taste

Procedure:

For the pesto: Place the cashews in a food processor, add the garlic clove, oil, basil, and 2 ice cubes, and blend until the sauce is smooth and creamy.

Cook the pasta in a large pot of salted water, drain it, and transfer it to a large skillet with the cashew pesto. Stir gently and quickly to coat the pasta with the sauce (add a little of the pasta cooking water if necessary).

Serve on preheated dinner plates, sprinkle with grated lemon zest, and garnish with chopped cashews and basil leaves.

In the glass, chosen by Stefania Vinciguerra

Colli di Luni Vermentino Black Label 2025, Cantine Lunae Bosoni

A pale, greenish-yellow color. Very intense on the nose, with subtly nuanced tropical fruit, followed by aromatic herbs, flowers, and a hint of the sea. Complex on the palate, with great character and intensity, soft power, body, warmth, and citrus notes on the finish.

Production area: the foothills of Luni and Castelnuovo Magra, in the province of La Spezia. We select the plots that demonstrate the best organoleptic potential each year.

Grape variety: 100% Vermentino.

Harvest:
Grapes are hand-picked during the early morning hours and quickly transported to the winery.

Production processes: cold maceration on the skins for about 8 hours; temperature-controlled fermentation in stainless steel tanks; aging on the fine lees in stainless steel tanks for about 4 months

Alcohol content: 13% vol.

Serving temperature: 8-10°C.

Recommended pairings: Pasta dishes with aromatic herbs, pesto, vegetables, shellfish, and fish with delicate flesh. It enhances their freshness without overpowering their flavors.

Curiosity: The first vintage was produced in 1992, following a long period of research and experimentation in the vineyard and in the winery. The initial goal was to produce a wine that would showcase the great potential this grape variety is capable of expressing in this region. Etichetta Nera is still produced today as a result of that research.