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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block halloumi
  • 2 Tbsp olive oil
  • 200 g pasta of your choice
  • 1 bunch spring onions
  • 1 clove of garlic
  • 100 g frozen peas
  • ½ lemon juice and zested
  • 1/ tsp stock powder
  • 1 Tbsp chopped mint or basil

Method
 

  1. 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.
  2. Cook the pasta according to the packet’s instructions.
  3. Meanwhile, finely slice the spring onions and garlic.
  4. 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.
  5. By now the pasta should be ready, so drain and add to the peas.
  6. Toss, season with plenty of freshly ground pepper, the chopped mint and the halloumi.