Pasta with pesto and halloumi
I always have a small jar of homemade pesto in my fridge which I use on occasions when I need to magic up a meal within 15 minutes. I make this dish of pasta with pesto and halloumi quite often, particularly when I also have some leftover roasted/grilled veggies or jarred roasted peppers. It can be ready in just 12 minutes, or less if you use gluten-free pasta. You can use/add other leftover/jarred veggies too (such as courgette, aubergine, onion and so on). This dish is nice cold too, so you can take it to picnics, trips, work/school in your lunchbox. Ideal for parties too.
Ingredients
Method
- Cook the pasta according to the instructions of the packaging, then drain.
- Meanwhile slice the roasted pepper into thin strips.
- Drain the cheese and dice. Heat a little olive oil in a frying pan and fry the cubes on all sides until golden. Transfer them to a kitchen paper lined plate.
- Mix the drained pasta with the pesto, then add the peppers and rocket salad. Toss well.
- Season with salt and pepper. Add the chilli flakes, if used.
- Adjust the flavours with some lemon juice.