Recipe: Lemon-Rosemary Pasta

Husband and wife team Jeff and Jodie Morgan, of Covenant Wines, share some of their traditional family recipes – and the wines to go with them!

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Jeff’s wine pairing: “This recipe is so easy and so good. The key element in this dish for wine pairing is concerned is the lemon which gives it a fresh quality. The rosemary also gives a fresh, herbaceous quality, both of which are found in Sauvignon Blanc. Our Covenant Red C Sauvignon Blanc would be perfect for this dish.”

Dried rosemary makes a reasonable substitute, but it won’t have quite the same vibrant flavor. You can make the sauce in the time it takes to cook the pasta. (Remember that fresh pasta cooks faster than dried pasta.)

Meet Jeff and Jodie, learn how to shake your own cocktails and hear JC food editor, Victoria Prever, talk about how to pair wine with food at the Kosher Food and Wine Event 2017 on 1st February. More information at

  • Bring a large pot of lightly salted water to a boil.
  • Meanwhile, in a large bowl, stir together the olive oil, lemon juice, rosemary, and Parmesan.
  • Add the pasta to the boiling water and cook until al dente, about 10 minutes for dried pasta, 4 minutes for fresh pasta. Drain the pasta in a colander and shake dry.

Add the pasta to the bowl with the sauce and toss to coat evenly. Season with salt and pepper to taste.

Recipe adapted from THE COVENANT KITCHEN by Jeff and Jodie Morgan. Copyright © 2015 by Random House. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


180ml extra virgin olive oil

Juice of 2 lemons

3 - 4  tbsp minced fresh rosemary or 1½ tablespoons dried

100g freshly grated Parmesan cheese

450g linguine or other dried pasta, or 1½ pounds fresh pasta

Coarse salt and freshly ground pepper

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