Asparagus and halloumi pasta with smoky tomato pesto
Amuse Your Bouche - Simple vegetarian recipes
Amuse Your Bouche - Simple vegetarian recipes
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Ingredients

  • 10 mins Total time 15 mins Author: Becca @ Amuse Your Bouche Recipe type: Main meal Yield: Serves 2-3 Ingredients 1 small clove garlic Small bunch fresh herbs (I used basil and parsley) 1 tbsp pine nuts 5 pieces sun-dried tomato ½ tsp smoked paprika 2 tbsp Greek yogurt Salt Black pepper 125g halloumi, diced (~ 1 cup diced) 6 spears asparagus 1 small courgette (zucchini) 300g (~ 3 cups) fresh pasta Fresh rocket (arugula), to serve (optional) Instructions To make the smoky tomato pesto, add the small clove of garlic to a mini food processor with the fresh herbs and pine nuts. Blitz until finely chopped. Add the sun-dried tomatoes and smoked paprika, and blitz again. Finally, add the Greek yogurt and plenty of salt and pepper, and blitz to combine. Add the diced halloumi to a dry frying pan, and cook over a medium heat for a few minutes, until the underside is crispy and golden brown. Turn the halloumi pieces over, and repeat with the other side. While the halloumi is cooking, cut the asparagus into 2 inch pieces, and shave ribbons from the courgette using a vegetable peeler. When the halloumi is fairly crispy, add the vegetables to the frying pan, and cook for a few minutes, tossing regularly, until the vegetables are tender. Boil the fresh pasta according to the instructions on the packet (usually around 3-8 minutes), until cooked al dente. Drain the pasta, reserving a few tablespoons of the cooking liquid. Add the smoky tomato pesto and the cooked vegetables and halloumi to the pasta, and mix well. You may wish to add a couple of tablespoons of the pasta cooking water to loosen up the sauce a little. Cook over a low heat for a couple of minutes, until warm. Serve garnished with some fresh rocket (arugula) if desired. 3.4.3177

Instructions

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