Latest News

Granadilla Panna Cotta Recipe


Creamy and sweet, but surprisingly light and tangy, this summer’s dessert is just what you need after all the Valentine’s […]

Nothing mellow about yellow


Although there is nothing wrong with celebrating love and romance, you might not be that romantically-inclined. Perhaps you are recently […]

Sweetheart’s Smoothie Wine Cocktail Recipe


For some, romance lies in grand gestures, extravagant gifts and passionate declarations. For others, it is the everyday small things they […]

#SaladStory Three Green Leaf Chicken Salad


Try this recipe for Three Green Leaf Chicken Salad. It is healthy and delicious and goes beautifully with a glass […]

#Salad Story Spinach Salad with lemony green beans


Starting the New Year with all kinds of resolutions is expected and often diet and health are part of our […]

Pretty Peartini


The Pretty Peartini Wine cocktail will kick-start your party, charm your guests and establish you as a sophisticated summer host! […]

Sauvignon Blanc Smoothie


It is green, it is smooth and it has more vitamins than the average supplement schedule. Start your year with a […]

Chardonnay Shake


When your body starts to shake without you intending it to, you know it is time for the other shake, […]

#GuiltyPleasure Bread!


Bread, the staple of many, has become a thing of shame. If you dare pack a regular sandwich to work, […]

White Christmas Mojito


Although South Africans see a white Christmas only in the movies and on festive cards, there is nothing stopping us from […]

Page 1 of 4412345...102030...Last »
News

Wintery whites and weekend pasta



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

Ingredients

Serves 4

  1. 250 ml tightly packed basil leaves
  2. 250 ml grated Parmesan cheese
  3. 125 ml toasted cashew nuts
  4. 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

Method

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.

If you enjoy a serious white, try our 2016 Culinaria Chenin Blanc or otherwise opt for the recently released 2018 Leopard’s Leap Chenin Blanc from our Classic range.

 

Upcoming Events

21 February 2019
  • South African Table
South African Table
12:00
22 February 2019
  • Wine and Food Pairing
Wine and Food Pairing
12:00
23 February 2019
  • South African Table
South African Table
12:00
27 February 2019
  • South African Table
South African Table
12:00
28 February 2019
  • South African Table
South African Table
12:00
1 March 2019
  • Wine and Food Pairing
Wine and Food Pairing
12:00
2 March 2019
  • South African Table
South African Table
12:00
6 March 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]