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Pork and Fennel with Pappardelle

Recipes 4
Photo by Belinda Jackson
Pork and Fennel with Pappardelle by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills

Delicious paired with our Pink Pinot.

To feed two:

Heat some olive oil in a heavy-based pan. Chop or use scissors to snip four good quality pork and fennel sausages and add to the pan with a clove of chopped garlic. Season well. Stir till meat breaks up (becomes almost like mince) and is browned. Add a good splash of pink or white wine and deglaze the pan scraping up all the stuck bits. Chopped a bunch of fresh asparagus and add that together with a handful of baby spinach and the zest of a lemon. Stir for a couple of minutes and serve over freshly cooked pappardelle (or other pasta ribbons of your choice) with some freshly grated parmesan.


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Gold Medal & Trophy Winner

We’re delighted that our Reserve Chardonnay was awarded a Gold medal and the Marlborough Chardonnay Trophy at the recent 2023 International Wine Challenge (IWC).

Now in its 39th year, the IWC is accepted as the world’s most rigorous, impartial and influential annual wine competition.

Well done team!