Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 mins Serves 6

400g orec­chi­ette or other pasta shapes

180g-200g halloumi

¼ cup olive oil

2/3 cup pesto

24 cherry toma­toes, halved

½ cup pine nuts or sliced al­monds, roasted

Salt and ground black pep­per, to taste

Grated parme­san and torn basil leaves, to serve

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.

Annabel says:

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.

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