This is a favorite dish of mine. It is fresh and flavorful and tastes so elegant. It is easy to whip up and fun for the palate. Serve this dish with your favorite wine and some cheese.
*This post has been sponsored by Mulderbosch Vineyards. All opinions expressed are my own.
Earlier this month we were contacted by the representatives of Mulderbosch Vineyards, and they asked if we would sample several of their wines, and relay our thoughts. I’ll admit that despite being moderately well versed in modern wine-culture – at least as a novice, I was as of yet unfamiliar with Muldorbosch Vineyards. With my curiosity piqued, I took this as an opportunity to do a bit of research, and discovered that they’re a well-established and very well-regarded South African estate. Needless to say, I’ll be expanding my wine notes.
With South African wine dating back to 1659, and hosting estates widely considered among the best in the world, we were in for a treat.
The first bottle among the selection was a Mulderbosch Sauvignon Blanc 2012, originating from Western Cape. Rich with a noticeable mid-palate weight, the wine features pronounced mineral notes, creating a refreshing texture while maintaining hints of ripe fruit. That said, while this Sauvignon Blanc easily lends itself to summer fare, or to archetypical white wine accompaniments such as grilled line fish or calamari, I would hardly hesitate to recommend the wine on its own ‘with conversation’ or with light appetizers.
The Mulderbosch Cabernet Sauvignon Rose 2012 first graces the eye with crisp red and pink hues, before revealing its blood-orange and black currant cordial aromas backed by hints of cherry. Alive with zest and rich red fruit flavors, this wine is well weighted on the palate, and finishes on subdued but persistent cherry notes, leaving behind traces of sandlewood aroma. True to its serving suggestions, the Mulderbosch Cabernet is the perfect summer wine, pairing excellently with either crisp salads, grilled salmon, or as an aperitif.
However, from among the three wines we sampled, the star of the show was far and away the Mulderbosch ‘Faithful Hound’ 2012, which originates in Stellenbosch. The wine features a classic ruby hue, and greets one with varied layers of complex aromas deriving from its herbal top notes. Herbal textures give way to ripe bramble berry and plum, gracing the palate with ripe fruit accentuated by finely grained, chalky tannins, finishing on a persistent and harmonious note, with a sandlewood wake. A rich wine, with deep red qualities, the Faithful Hound pairs excellently with red meat, or, as I paired mine, with a pasta dish.
To complement the herbal notes of the Faithful Hound, I decided to serve it alongside a fresh pesto sauce with red pepper and Romano cheese to give a rustic foundation to the wine’s elegant plum and berry textures, while arugula and baby spinach give the pesto its body. Sea salt, anchovies, olive oil, and fresh lemon complete this traditional Italian-Mediterranean dish, providing a harmonious accompaniment to the Faithful Hound’s fine tannins.
Arugula, Anchovies & Spinach Pesto with Fettuccine
- Total Time: 20 minutes
Ingredients
- 1 cup of fresh Italian parsley
- 2 oz. can of anchovies in olive oil with capers
- 2 1/2 oz. of fresh arugula
- 2 1/2 oz. for fresh baby spinach
- 1/2 cup of fresh Romano or Parmesan cheese (a few good chunks)
- 1/2 tsp. red pepper flakes
- 1/2 tsp. of course sea salt
- 3 - 4 tablespoons of olive oil
- 2 - 3 tablespoons of lemon juice
- 1 lb. of fettuccine noodles
Instructions
- Combine in a food processor the parsley, arugula, anchovies with the capers and olive oil, spinach, Romano or Parmesan cheese, lemon juice, olive oil and seasonings. Process this mixture to a smooth consistency; taste and adjust the seasonings to your liking.
- Prepare the fettuccine as directed.
- Lift the noodles from the water when cooked and place in a serving bowl; add the pesto and toss.
- Serve with more grated cheese or cheese shavings, drizzle of olive oil and red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
Enjoy with Love,
Catherine
xo
Review written by Michael Pappas
This message is intended for persons 21+. Please enjoy responsibly.
GiGi Eats says
I flipping adore anchovies... AND I LOVE SPINACH so this recipe, is SOOOO happening! I am going to make it with some spaghetti squash and then die from mouth-pleasing happiness! Thank you for my "last meal" - lol!
Angie@Angie's Recipes says
I love the combo of flavours in this glorious pasta!
tanna says
I would have loved to have been sharing this table with you!! The wine and the pasta! 😉 blessings ~ tanna
AnnMarie says
Oh yum! I love making dishes like this for myself and my husband. This one is special! Pinned!
David @ CookingChat says
Looks great! I don't consider myself an anchovy fan but I'd try this!
Thao @ In Good Flavor says
Wow! This is a pasta dish with a punch of flavor! It looks amazing!
Comedy Plus says
You yummy. You know how much I love all things pasta. I'm always hungry when I show up here. It's a good thing though.
Have a fabulous day Catherine. Big hugs. ♥♥♥
Big Daddy Dave says
Catherine, Now this is a pesto with some pop! Nice combo that will turn on all of the taste buds... I'm ready for a serving of this pesto pasta right now! Take Care, Big Daddy Dave
Dottie Sauchelli-Balin says
Dear Catherine and Michael,
Thank you for this lovely post. I am not a wine connoisseur by no means, but Michael's description is fabulous about this wine. I would love to have a glass of this flavorful wine right now. Catherine your recipe sounds incredible . I love the color and the combo with the aruglia, anchovies, and spinach made into a pesto over fettuccini is my kind of meal. Great dish with a fabulous tasting wine..thanks for your review...Have a wonderful weekend, stay warm and be safe...
Dottie 🙂
Ginny Hartzler says
I know absolutely nothing about wine. But I do know that your dish looks like springtime on a plate!
Nee says
Hi Catherine , the dish is lovely and I now it tastes really good . Tell Michael , he did a great review on wine . Thanks for sharing 🙂 Nee
Medeja says
Oh yummy! It really looks like perfect meal with a glass of wine 🙂
Marla says
All those wonderful green vegetables with the fettuccine sounds so tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Rose says
Love, Love, Love this recipe. I hear anchovies and I'm ready to rattle my pots and pans! I added some pine nuts to mine............... thank you for sharing such a lovely recipe. Hugs, Rose
Amy @ Ms. Toody Goo Shoes says
Catherine, I think I just may have to move in with you so you can feed me all of your amazing dishes! This looks fabulous! Thanks for linking up at Best of the Weekend! Pinning this!
Living the Gourmet says
Dear Amy, I would love to cook for you whenever you come to LI! Thank you for your visits and all your kind comments. xo, Catherine
Chiara says
what a delicious recipe Catherine, I love this , easy to make and full of flavor, xoxo
Elizabeth says
That is one beautiful looking pasta! Love the green noodles! Thank you for linking at Snikcerdoodle. Glad you came by!
Lauren @ Imperfect and Fabulous says
This sounds amazing! I had always shied away from anchovies, but once someone served me a pasta dish with anchovies in the sauce I became a convert. I can't wait to try this pesto!
Dee says
This looks so good right now! Your photos are gorgeous! Thanks for sharing. 🙂
swathi says
delicious, thanks for sharing with Hearth and soul blog hop
Miz Helen says
I will just love your Fettuccini, it looks so good. Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Laura@ Baking in Pyjamas says
What a great sounding pasta dish, I love anchovies and all the flavours you've put into this. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!