PASTA WITH PESTO AND HALLOUMI
Ready in 15 mins Serves 6
400g orecchiette or other pasta shapes
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.
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.