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

0 MINUTES

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

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

For the pesto, add all the ingredients, except the oil, salt and pepper, to a food processor. Blend until fine.
Slowly pour in the oil while the processor is running. Blend until combined and season to taste.
For the whipped feta, toast the cumin seeds and grind until fine. Add the cumin and the remaining ingredients to a food processor and blend until smooth and creamy.
To serve, toss the pesto and pasta together. Layer the whipped feta in a serving dish. Add the pesto pasta, roasted butternut and rocket and sprinkle pumpkin seeds on top.

TIP: Use a pestle and mortar for the peso if you do not have a food processor.

WINE PAIRING: Koelenbosch Pintoage Rosé MCC 2018

Pasta salads have always been a favourite amongst consumers buying ready-made meals or looking for convenience. The spike in plant-based cooking over the past few years inspired this indulgent recipe.

Lemon buchu releases a potent scent upon being crunched. It has a slight sweetness and a strong lemon aroma and taste. Staying true to my South African heritage, I chose butternut as a nourishing and satisfying addition. Utilising the pieces of the butternut that do not meet the “cut-spec” to make the purèe and toasting the seeds ensured very little wastage and made it extra cost-effective. The feta cheese provided the necessary seasoning and using a locally produced product, promotes sustainability.

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