Anari and Sun-dried Tomatoes Pesto | Charalambides Christis

Instructions

1. Place a large deep frying pan over medium heat and add 40ml of the olive oil together with the garlic. Saute for 1 ', increase the heat and add the chopped zucchini. We throw ½ etc. salt and ¼ etc. pepper, sauté for 3-4 ', remove the garlic and remove from the heat as we want the zucchini to remain crisp. Remove from the pan on a plate with kitchen paper to absorb the extra oil and keep it aside.
2. Put the sun-dried tomatoes in a food processor with the metal blade connected, together with 60ml olive oil and add the anari, the 15 whole walnuts and season with the remaining salt and pepper. Process until it becomes a uniform mixture, while slowly add the chicken broth, wanting our pesto to be moderately thick. We keep it aside.
3. Meanwhile, in a large saucepan bring the water to a boil at high temperature, adding enough salt. Add the pasta, stirring every now and then so that they do not stick and cook 1 'less than the packaging instructions. We keep ½ a cup of water from the pasta.
4. Return the pesto to the pan where the zucchini were sautéed and keep it on low heat, waiting for the pasta to be cooked.
5. Strain the pasta and put it in the pan with the pesto. Stir well for a minute, so that the sauce goes into each pasta. Put the zucchini and mix carefully. Serve on a plate and garnish with the crushed walnuts and at the end rub the halloumi.