Sometimes tradition needs a little shaking up, so in this dish we’ve combined parsley, black olives, walnuts, and goat cheese (ingredients more common in French cooking than Italian) to make a quick and tangy variation of classic pesto. Whole-wheat fusilli adds heartiness and a little fiber.
What to buy: Whole-wheat pasta lends a nutty undertone to this dish, but you could also use the more common egg pasta.
Beverage pairing: Lustau Puerto Fino Sherry, Spain. When you try to think of wine that is both nutty and redolent of olives, there’s only one that should come to mind: fino sherry. It goes with everything pungent and salty, but also has a beautiful affinity for toasted nuts. Drink chilled in small amounts, as it’s stronger than most wines.
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