The beautiful pink of rosé wine and the green, green, GREEN of this sophisticated soup is eye-popping! What’s even better is that everything tastes as good as it looks. And the best part is that it is so unbelievably easy you will shake your head in disbelief. I based my recipe off of one originally written by Nigella Lawson, of whom I am an absolute fan.

 

The fresh flavor of the peas pairs perfectly with the bright freshness of the Walter Buchegger Rosé, Pinot & Co . The mild flavor of barlauch with the roasted pine nuts marries perfectly with the Pinot Noir, Merlot, and Zweigelt grapes that are used to make this crisp Rosé.

Ingredients

Serves 4

700 ml water
350 grams cups frozen peas 
2 scallions 
1 handful fresh mint
1 tsp sea salt 
1 tbsp lime juice 
4 tbsp fresh barlauch pesto 
   toasted pine nuts for garnish

Method

 

Heat the water in a pot and add the frozen peas, scallions, salt and let everything simmer together for just over five minutes. Add the mint and cook for one minute longer and add the pesto. Blitz everything with a hand blender and serve immediately with toasted pine nuts.

 

That’s it! You’re all done…. Hard to believe, right?