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 mayonaise, 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
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
Extra drizzle of lemon-infused olive oil
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.
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