Featuring our best-selling Meredith Dairy Sheep & Goat Cheese
This is one of those dishes that reminds us why we love simple food done well.
A handful of beautiful ingredients, brought together effortlessly, creating something that feels both comforting and elevated.
At the heart of this recipe is our best-selling Meredith Dairy Sheep & Goat Cheese—a customer favorite in the shop and a staple in our own kitchen. Known for its rich, creamy texture and delicate flavor, it melts beautifully into warm pasta, creating a silky sauce without the need for cream.
It’s the kind of ingredient that does the work for you.
Ingredients
- 500g Rustichella d’Abruzzo Fusilli
- 1 (250g) punnet cherry tomatoes, halved
- 1 package Meredith Dairy Sheep & Goat Cheese
- ½ cup freshly grated Parmesan Reggiano
- ½ cup olives, chopped
- Fresh basil, torn
- Olive oil
- Maldon sea salt + black pepper
Preparation
Cook the fusilli in well-salted water until al dente, reserving a bit of pasta water before draining.
While the pasta cooks, salt the tomatoes and let them sit—this simple step brings out their natural sweetness.
While still warm, toss the pasta with the Meredith Dairy cheese, a drizzle of olive oil, and a splash of pasta water. Stir gently as the cheese melts into a creamy, glossy sauce.
Fold in the tomatoes, olives, Parmesan, and basil. Adjust with pasta water as needed to loosen, and finish with salt and pepper.
To Serve
Finish with extra Parmesan, a drizzle of olive oil, and fresh basil. Serve warm and gather around.
From Our Table
This is one of our favorite ways to highlight the Meredith Dairy cheese we carry in the shop. It’s simple, approachable, and lets the ingredient truly shine—exactly how we believe food should be.
