Adelaide Hills, Australian wines, Grape Varieties, Longview, Sauvignon Blanc, white wines, Wine and Dine, Wine and Food, Wines from Australia
Pasta Primavera with green asparagus, peas, and lemon ricotta
Jun
June 1st. The last of the asparagus. The first summer evening.
Green asparagus has another two or three weeks left—the peas are just perfect, the lemons as juicy as ever, and it’s warm enough outside to sit at the table with a glass in hand and wait for the pasta to finish cooking. Pasta Primavera is a dish that needs no explanation. It calls for good ingredients, a hot pan, and a wine that mirrors the dish’s green flavors without overpowering them. The Longview Whippet Sauvignon Blanc from the Adelaide Hills is exactly that wine: lively, racy, with notes of nettle and guava on the nose and an acidity that makes every bite fresher than the last. Welcome to summer.
Ideal wine pairing: Longview Whippet Sauvignon Blanc (Adelaide Hills, Australia)
Longview Vineyards is located in the Adelaide Hills, South Australia’s coolest and highest-altitude wine-growing region—a lush contrast to the sun-drenched Barossa Valley just a few kilometers away. The grapes for the Whippet come from the highest-altitude plots on the estate, all ungrafted vines planted between 1997 and 1998. Leaf thinning and crop reduction are used to specifically control early aromatic ripeness—quality over quantity. After harvest, the grapes are crushed, cooled, and left on the skins for several hours to achieve maximum flavor extraction. Fermentation takes place under temperature control in stainless steel tanks; the individual plots are vinified separately and only then blended into the final cuvée. The result: a wine that lives up to its name—sleek, lively, playful, and full of character.
In the glass, a bright, luminous straw yellow. The bouquet is irresistible: nettle, guava, mango, and lemon in the foreground, with freshly cut grass, herbs, and honeysuckle in the background. Lively and racy on the palate—the nettle notes continue, the acidity is delicate and invigorating, and the finish is clean and refreshing. Slim, dry, uncomplicated—12% alcohol, 0.3 g/l residual sugar. This wine is a natural pairing for pasta primavera: the herbal notes complement the green asparagus, the citrus responds to the lemon ricotta, and the lively acidity balances the creaminess of the dish.
The recipe:
Pasta Primavera with green asparagus, peas, and lemon ricotta
Equipment
- 1 Großer Topf für die Pasta
- 1 Weite Pfanne oder Sauteuse
- 1 Reibe für Parmesan und Zitronenabrieb
- 1 Schneidebrett und scharfes Messer
- 1 Schüssel zum Anrichten
Ingredients
FOR THE PASTA:
- 250 g Pasta Tagliatelle, linguine, or pappardelle
- Sea salt for the cooking water
FOR THE VEGETABLES & SAUCE:
- 300 g green asparagus Woody ends trimmed off, cut into 4-cm pieces
- 150 g fresh peas or frozen peas, thawed
- 2 garlic cloves finely chopped
- 2 Tablespoon of olive oil
- 100 ml dry white wine e.g., the Whippet Sauvignon Blanc
- 150 g Ricotta
- Zest and juice of 1 lemon
- 40 g Parmesan cheese finely grated
- 1 A handful of fresh mint or basil coarsely plucked
- Salt white pepper
- 2 1 tablespoon of pasta cooking water to thicken
Instructions
COOKING PASTA:
- Fill a large pot with plenty of salted water and bring to a boil. Cook the pasta according to the package instructions until al dente. Before draining, scoop out 2 tablespoons of the cooking water and set aside.
COOKING VEGETABLES:
- Heat the olive oil in a large skillet over medium heat. Sauté the garlic for 1 minute, being careful not to brown it. Add the asparagus pieces and sauté for 3–4 minutes, turning occasionally, until they are lightly browned and still crisp-tender. Pour in the white wine and let it reduce briefly. Add the peas and cook for another 2 minutes.
FINISHING THE SAUCE:
- Add the ricotta, lemon zest, and lemon juice to the pan and gently fold in. Season to taste with salt and white pepper. Add the reserved pasta cooking water a spoonful at a time until a creamy, slightly thickened sauce forms.
FINISH:
- Add the drained pasta directly to the pan and gently toss everything together. Fold in the Parmesan. Roughly tear fresh mint or basil and sprinkle it over the top. Serve immediately.
SERVE:
- Divide the pasta between two deep plates or bowls. Finish with a sprinkle of lemon zest, freshly grated Parmesan, and a drizzle of good olive oil. Serve the Whippet Sauvignon Blanc at 8–10 °C.
SIDE DISHES:
- Toasted ciabatta or focaccia for mopping up the sauce
- Green salad with lemon vinaigrette as a light appetizer
Nutrition
