A simple but stunning dish, full of dill flavors. It’s perfect for a light, cool meal after the beach.

Serves: 4 Prep. time: 15′ Cooks in: 15′ Ready in: 30′

500 g penne or other short pasta
2 tbsps extra-virgin olive oil
4 medium courgettes, same size as penne
200 g feta cheese, crumbled
salt, black pepper

For the pesto
1 large bunch dill, only the leaves, finely chopped
1 cup raw white almonds, chopped
1 cup extra-virgin olive oil
2 tbsps Permesan or Graviera cheese, grated
1 garlic clove, halved
1 tsp brown sugar
salt, black pepper

Step 1
Pesto: Whizz all ingredients until smooth.

Step 2
Boil penne following packet instructions, drain and keep warm.

Step 3
In the meantime, heat oil in a frying pan on medium heat. Season courgettes with salt and pepper and cook for 2-3 min. until nicely colored. We don’t want them soft. Drain on kitchen paper.

Step 4
In a bowl toss penne with dill pesto, courgette, feta cheese. Season according to your taste and serve.

Photo: Studiom.com – Food styling: Makis Georgiadis – Styling: Katerina Lykouresi

Και η συνταγή στα ελληνικά: Πέννες με κολοκυθάκια, πέστο άνηθου και φέτα