350g orecchiette pasta
400g portabellini mushrooms
3 medium leeks, washed and sliced
2 cloves garlic, grated
300g fresh peas
2 Tbsp olive oil
2 Tbsp butter
Zest of 1 lemon
½ cup parmesan cheese, grated & extra for serving
1 bunch fresh basil
Salt & pepper
1 cup hazelnuts, roughly chopped
Start a large pot of well-salted boiling water for your pasta.
Cook the orecchiette according to package instructions. Reserve 2 cups of pasta cooking water for the sauce. Orecchiette tends to stick together so use a lot of water!
Heat the olive oil in a large sauté pan. Add the mushrooms and sauté until they start to brown, season with salt and pepper.
Add the leeks and garlic and sauté until they become tender.
Add peas and butter. Once the butter has melted, add the cream and lemon zest. Simmer and reduce until sauce thickens slightly.
While the sauce simmers- toast the hazelnuts in a hot dry pan until golden and well toasted. Set aside.
Add orecchiette to reduced sauce and stir well to warm through. Add a splash of pasta water to loosen the sauce and make it silky.
Remove from heat and stir in grated parmesan.
Season with salt, freshly ground pepper and chilli flakes to taste.
Garnish with toasted hazelnuts and fresh basil.
Pair this recipe with the Blacksmith Bloodline Mèthode Ancestrale. This 100% Chenin blanc mèthode ancestral is perfect for a hot summer’s day with a delicate pasta such as this one with hints of lemon and fresh crunchy spring peas. Lots of honey and floral notes on the palate. The wine’s crisp minerality lends a savoury quality to the pasta, while the acidity and bubbles lighten it up. The warm, comforting flavours of the mushrooms, cream and parmesan play off the lively crisp bubbles which have a very subtle sweetness when the two are enjoyed together.