This weekend, we will be releasing the 2015 vintage of our Culinaria Chenin Blanc in the Leopard’s Leap Tasting Room.

With its supple fruit and well-balanced natural acidity, the Culinaria Chenin Blanc is an excellent partner to food – even the notoriously difficult pairing of tomato and the often tricky flavours of Thai food!

Exceptional with shellfish, the Culinaria Chenin Blanc beautifully matches vegetarian dishes containing aubergine, leeks and peppers, salads with a sharp vinaigrette or tangy mayonnaise, oysters, asparagus with hollandaise and goat’s milk cheese.

Chef Pieter shares his recipe for a vegetarian pasta to try this weekend.

Recipe for Tagliatelle with Pesto and Ricotta

Serves 4

Ingredients

Basil pesto

• 250 ml tightly packed basil leaves
• 250 ml grated Parmesan cheese
• 125 ml toasted cashew nuts
• 100 ml lemon olive oil
• Salt and pepper
• 500 g fresh tagliatelle
• 4 tablespoons basil pesto
• 250 g ricotta cheese
• Grated Parmesan cheese
• 2 tablespoons freshly chopped parsley and basil
• 2 tablespoons butter
• An extra drizzle of lemon-infused olive oil

Method

For the basil pesto:

Combine all the ingredients in a food processor and blend until the correct consistency.

Bring a pot of salted water to the boil.

Drop the fresh tagliatelle into the water and cook at a rolling boil for 4 – 6 minutes or until al dente.

Once cooked, remove from the water and place straight into a serving bowl. Ladle 120 ml of the starchy pasta water onto the pasta. Add the basil pesto, ricotta, good quality Parmesan, herbs and butter.

Mix the pasta well until the cheese and butter are melted and resemble a slightly creamy sauce.

Season with salt and freshly ground black pepper.

Drizzle a generous amount of lemon-infused olive oil to finish, as well as more Parmesan.

Enjoy with a glass of Leopard’s Leap 2015 Culinaria Chenin Blanc Grenache Blanc.