Will Smith said it best in his massive hit, Summertime! “Let’s just sit back & unwind…” Ok, we can’t always unwind every day but when the sun comes out (which is rare in Ireland, let’s be honest!), its time to gather the friends, chill the wine, prepare some food and relax.

This summer, we didn’t get away on a sun holiday so we’ve been taking advantage of any chance we can to meet with friends, taking turns in each other’s homes or in a park, and sometimes we all bring along a dish to share.  When it’s my turn, I tend to do a big dish that everyone can dig into plus a large salad served with plenty of crusty baguettes!

Of course, the wine is always flowing and Casillero del Diablo Pinot Grigio, Sauvignon Blanc, Rose & their Pedro Jimenez (which I was recently introduced to and eh, YUM!!) is on the menu.  The Pedro Jimenez has a balanced acidity & a delicate mineral note so is perfect with fish.

There literally is nothing better than a good meal shared with friends in the sun & drinking a crisp cold glass of wine.  There are a couple of dishes that pair perfectly with these wines that I tend to lean towards.  They’re easy to prepare and super tasty.  I always do a large tomato & mozzarella salad along with a pasta dish.  This prawn linguine one is delicious & works a treat – keeping everyone happy!

Recipe:

  • 280g linguine pasta
  • 200g sugar snap peas, trimmed
  • 2 tbsp of olive oil
  • 2 large finely chopped garlic cloves
  • 24 raw king prawns, peeled
  • 12 cherry tomatoes, halved
  • A handful of fresh basil leaves
  • Mixed salad leaves and crusty white bread, to serve

 For the lime dressing

  • 2 tbsp virtually fat-free fromage frais
  • Grated zest and juice of 2 limes
  • 2 tsp golden caster sugar

Method:

  • To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
  • Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
  • Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves (1 deseeded and finely chopped large red chilli can also be added if you all like spice) and cook over a gentle heat for about 30 seconds without letting the garlic brown.
  • Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
  • Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
  • Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
  • Tear in a handful of basil leaves, stir, and season with salt and pepper.

Serve drizzled with the lime dressing, the tomato salad and warm crusty white bread… with your cooled glass of wine to pair with. Casillero del Diablo is available at selected off licences and supermarkets nationwide.

Whether you managed to get away this year or not, take advantage of any sun we get and enjoy! #sponsored