This pasta dish is a symphony of flavours, with the creamy anari cheese, tangy blue cheese, and sweet cherry tomatoes coming together in perfect harmony. The courgettes add a touch of earthiness, while the basil gives it a fresh, herbaceous kick.

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Pasta with Courgettes and pesto made of Anari cheese, Blue Cheese and Cherry Tomatoes

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: Cypriot

Servings: 5 People

Ingredients

• 500 g Casarecce Pasta , or any short pasta that can ‘trap’ the sauce within it
• 75 ml EVOO , extra virgin olive oil
• 200 g Anari Salted
• 250 g Blue Cheese
• 5 Courgettes , cut halfway, core spooned and sliced
• 350 g Cherry Tomatoes
• 75 g Parmigiano Reggiano , grated, plus more for serving
• 60 Basil Leaves
• 90 g Almonds , peeled, raw and unsalted
• 1 Clove Garlic , finely minced
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper
• 5 Litres Water
• ½ tsp Chili Flakes

Instructions

• Place a large and deep-frying pan over medium heat and add the olive oil. Allow to heat up well and add the courgettes frying until slightly softened. 2’ before removing from the heat add the garlic. Remove from the pan with a large, slotted spoon into a plate lined with kitchen towel to absorb the excess oil. Keep aside.
• For the pesto, place in the bowl of a food processor with the metal blade attached the anari & blue cheese along with the olive oil that was left from the courgettes, the cherry tomatoes, Parmigiano Reggiano, basil leaves and almonds. Season with the salt and pepper and pulse for 2’ until a smooth cream is created.
• At the same time use a large pot filled with the water and a generous amount of salt, bring to a boil on high heat and add the pasta. Stir occasionally so as not to stick and cook 1’ less than package instructions. Reserve ½ cup of cooking water.
• Strain the pasta and place in a large bowl. Add the pesto and mix well so as the sauce goes to every single piece of the pasta. If too thick then add some of the reserved pasta water. Toss in almost all of the courgettes and fold gently. Add on top the remaining courgettes, sprinkle some more of the Parmigiano Reggiano and the chili flakes.