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3 cups Boiling water
8 oz. Sun-dried tomatoes, packed without oil (about 2 cups)
¼ cup Pedroncelli Sauvignon Blanc
2 tbs. Extra-virgin olive oil
1/8 tsp. Salt
1/8 tsp. Freshly ground pepper
2 Cloves crushed garlic (for garlic lovers, 4 cloves)
6 cups Hot cooked farfalle (or fusilli, penne or any other medium-sized pasta)
1 10-ounce bag fresh spinach, torn
¾ cup Asiago cheese, grated
½ cup Parmesan cheese, finely grated
Dash of wine vinegar


Combine boiling water, Sauvignon Blanc and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

Combine tomatoes, oil, salt, pepper, vinegar and garlic in a large bowl. Add cooked pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927