Pasta with pesto and halloumi
( SERVES 6 )
Photo by Annabel Langbein media
I love the squeakiness of halloumi and its toothsome texture delivers a satisfying “chew factor” to this simple pasta dish. Accompany with a spinach salad with spring onions and cucumber dressed with vinaigrette.
- Cook pasta according to packet instructions. Drain and leave in colander.
- While pasta is cooking, cut halloumi into 2cm slices and pan-fry in 2 Tbsp of the olive oil until golden (1-2 minutes each side). Drain on a paper towel.
- Thin pesto with the remaining 2 Tbsp olive oil. Run hot water over the drained pasta to loosen, shake off excess water and tip into a serving bowl. Mix through the thinned pesto.
- Stir in the halloumi, halved cherry tomatoes, roasted nuts and salt and pepper to taste. Serve warm or at room temperature, sprinkled with grated parmesan and torn basil leaves.