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Red wine and stews are synonymous with winter, but really, if you are clever about your selection, so is white wine and pasta! Try our recipe for a moreish vegetarian tagliatelle with one of our Chenin Blanc wines and warm up this winter!
Recipe for Basil Pesto and Ricotta Tagliatelle
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 1 – 4 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 Morgenster Extra Virgin Olive Oil to finish, as well as more Parmesan.
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