Leopard’s Leap has released the 2015 Culinaria Chenin Blanc in the Leopard’s Leap Tasting Room this past weekend.

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.

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

Extra drizzle of lemon-infused olive oil