Name: Pasta with pesto and halloumi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 100g halloumi; 100g pasta; 1 Tbsp pesto; 1 handful of rocket; ½ roasted/barbecued red pepper (home-made or from jar); 1 pinch of dried chilli flakes (optional); Squeeze of lemon juice

Pasta with pesto and halloumi

16 May 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

100g halloumi
100g pasta
1 Tbsp pesto
1 handful of rocket
½ roasted/barbecued red pepper (home-made or from jar)
1 pinch of dried chilli flakes (optional)
Squeeze of lemon juice

Instructions

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.