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Lamb Pinot Gris Pasta with Feta and Spinach
Second Place, Entree or Side Dish Category2005 Ohio State Fair
Kathleen Ehrman, Saint Louisville, Ohio
Ingredients:
½ lb. lamb sausages
1¼ c. Debonne Vineyards Pinot Gris
8 oz. Feta cheese
10 oz. frozen spinach, thawed and drained
8 oz. shell pasta
¼ c. butter
2 cloves garlic
½ tsp. salt
2 tsp. oregano
1 tsp. basil
Instructions:
1. Cook sausages in ½ c. Pinot Gris.
2. Remove sausages from pan and slice into 1-inch pieces.
3. Add butter to pan.
4. Press garlic into butter and saute briefly.
5. Add salt, oregano, basil and ¾ c. Pinot Gris.
6. Cook pasta according to package directions. Drain.
7. Add pasta, Feta, lamb, and spinach to wine mixture.
8. Stir to combine throroughly.
9. Pour into casserole dish.
10. Heat thoroughly in microwave or oven.
