Halloumi Pesto Pasta
This halloumi pesto pasta is the perfect late summer treat – or make it any time of year to make you think of Mediterranean sunshine.
I love Halloumi, don’t you? If you haven’t tried it, you’re really missing out. It’s just perfect for a vegetarian mixed grill as it’s cheese, but it holds its shape when melted. You can even use it to make a basic vegetarian burger. Yes, it’s a bit high in fat, but you don’t need much extra to make it shine. It’s traditionally grilled or fried, but here I’m roasting it with the veggies for convenience.
Pesto is another one of those staples with pasta – it’s just so tasty! That little Genovese sauce can be eaten hot or cold and takes no preparation, so it’s the perfect choice to bind together the roasted cheese and vegetables. Just be careful if you’re veggie- while I’ve marked this recipe as vegetarian, many makes of pesto use cheese made with animal rennet. Be sure to check the jar.
And why have I roasted the vegetables for this halloumi pesto pasta? Yes, they have a marvellous flavour. Sweet and soft, yet still retaining a little crunch. They will also cook with very minimal intervention from you – you can find something else to do for half an hour while the vegetables and cheese are in the oven. When I cook vegetables under the grill (broiler) I find the outsides cook quickly but the inside doesn’t get soft – and I spend the whole time watching them like a hawk. By using roast vegetables you save all the hassle, and the results are full of flavour. No need to drench them in olive oil either (though you can if you wish).
So there you have it – weekend treat, weeknight pasta or date night glamour – this pasta dish can be whatever you need it to be. And it’s easier than they’ll think.
A decadent, summery pasta dish that takes very little effort.
- 2 Courgettes / Zucchini
- 2 Bell Peppers
- 1 Red Onion
- 1 Block of Halloumi
- 5 oz Dried Pasta 141 g
- 4 tsp pesto
Chop the courgettes, onion and peppers into fork sized chunks and dice the Halloumi.
Spread them out on a baking tray and place in the oven on gas mark 5 (190C/375F). Roast for 45 minutes.
Stir them half way through the cooking time.
About 15 minutes before the end of the cooking time put your pasta on to boil.
When the pasta is ready, drain it and mix in the cheese and vegetable mix, and stir through the pesto. Garnish with basil if you wish.