Pasta with green peas and halloumi
I normally cook this pasta with green peas and halloumi during the Summer as it’s zesty, lite and refreshing. You can use goat’s cheese instead of haloumi if preferred. Also, gluten-free or low-carb pasta can be used too.
Ingredients
Method
- Cut the halloumi into 2cm cubes. Heat half of the oil in a frying pan and brown the cheese cubes all over, then transfer them to a plate, lined with paper kitchen towel.
- Cook the pasta according to the packet’s instructions.
- Meanwhile, finely slice the spring onions and garlic.
- Heat the remaining oil in a pan and gently sauté the spring onion and garlic for 5 minutes, then add the peas, lemon zest and juice. Add a ladleful of the cooking water of the pasta, then the stock powder and bring to the boil. Simmer for 3-5 minutes under a lid.
- By now the pasta should be ready, so drain and add to the peas.
- Toss, season with plenty of freshly ground pepper, the chopped mint and the halloumi.