RECIPE DEVELOPED BY:

Vikayla Govender – ICA 3rd-year student, specialising in Product Development (NPD)

STYLING & PHOTOGRAPHY:

Kim Nielsen – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Caitlin Böck – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Koelenbosch Pintoage Rosé MCC 2018

Lemon Buchu Pesto Pasta Salad with Butternut and Whipped Feta

Lemon buchu complements the fragrant flavours of the roasted butternut, butternut seeds and light, creamy feta. A perfect meal salad, this pasta salad is quick and easy to ‘whip’ up!

Serves 2

Difficulty: EASY, Preparation time: 20 minutes

PESTO

  • 1 bunch (40g) basil
  • 2 sprigs (2 tsp) lemon buchu
  • 15 ml (1 tbsp) lemon juice
  • 80 ml (1/3 cup) cashew nuts, toasted
  • 60 ml (¼ cup) hard cheese, grated
  • 60 ml (¼ cup) vegetable oil
  • salt, to season
  • pepper, to season

WHIPPED FETA

  • 2.5 ml (½ tsp) cumin seeds
  • 90 g feta, crumbled
  • 2 sprigs (2 tsp) lemon buchu, finely chopped
  • 10 ml (2 tsp) plain yoghurt
  • 20 ml (4 tsp) cream cheese
  • 30 ml (2 tbsp) vegetable oil
  • 10 ml (2 tsp) lemon juice

TO SERVE

  • 2 cups (400 g) Farfalle pasta, cooked
  • 1 cup (200 g) butternut, roasted
  • ¼ cup (30 g) pumpkin seeds, toasted
  • handful of rocket