Pesto pasta with peas and halloumi

    In just 15 minutes this fresh, cheesy vegetarian pasta dish will be on your table and heading for your tummy.


    1 person made this

    Ingredients
    Serves: 3 

    • 350g fresh pasta, such as penne
    • 250g peas
    • 1 tablespoon olive oil
    • 1 handful fresh basil leaves, plus extra for garnish
    • 3 tablespoons basil pesto
    • 25g grated Parmesan cheese (or vegetarian alternative)
    • 150g sliced chargrilled antipasto courgettes
    • 100g baby spinach
    • 225g sliced halloumi

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pan of water to the boil, then add pasta and cook for 4 minutes. Add peas for the final minute.
    2. Drain pasta and peas, then stir through olive oil, basil leaves, basil pesto, Parmesan, courgettes and baby spinach.
    3. Meanwhile, place 225g sliced haloumi in a hot non-stick frying pan and fry until golden on each side. Serve on top of the pasta, scattered with extra basil leaves.
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