Chive pesto dresses pasta

Those who don't eat meat, or other nonvegetable protein such as fish or cheese, may feel slighted by the wine and food pairing club. You don't hear much about chardonnay with chard or peas with pinot. But the elements in foods and food preparations that make for delicious wine pairings -- fats, salt, acidity and cooked-in or roasted sugars -- are often more present in vegetable-based dishes than they are in those that feature meat.

A wide range of white and light red wines, to say nothing of a bevy of bubblies, would be terrific with this pasta preparation.

Chive Pesto Pasta

1 bunch chives

1/2 cup flat-leaf parsley

2 cloves garlic

Salt

6 tablespoons olive oil, divided use

2 red bell peppers, cored, seeded and diced

1 yellow squash, diced

1 zucchini, diced

6 green onions, chopped

8 ounces cooked angel hair pasta

Pulse the chives, parsley, garlic and 1/2 teaspoon salt in a food processor until finely chopped. With machine running, slowly pour in 1/4 cup olive oil until a paste forms. Set aside.

Heat the remaining 2 tablespoons olive oil in a large skillet; add the bell peppers. Season with salt. Cook until softened, about 5 minutes. Add the squash and zucchini and cook until squash begins to soften. Stir in green onions.

To serve, toss vegetables with pasta and plenty of the chive pesto.

Makes 4 servings.

Food on 04/15/2015

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