The annual Cape Town Cycle Tour is a highlight on the Cape calendar and although the route has been shortened due to this week’s devastating veld fires, it is still a good enough reason to enjoy a decent pasta! And with the 109km race turning into 47km, you even have an excuse to enjoy a glass of our 2013 Culinaria Chenin Blanc Grenache Blanc!
And when you are just too tired to worry about cooking – join us for a Rotisserie lunch at Leopard’s Leap Family Vineyards – it will be delightful and relaxing!

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

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 2013 Culinaria Chenin Blanc Grenache Blanc.

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