One of those random 'why don't I throw a bunch of things together and see if it works' recipes. This is a relatively quick and simple dish to make, but tastes fantastic. If you don't like olives, you can omit them and the dish would still be lovely. Similarly, if asparagus isn't in season, you could substitute for courgette or other green vegetable of your choice.
Serves 4
400g asparagus
320-400g pasta (enough for four people)
250g halloumi, sliced
1 x 175g jar pesto (approx)
100g olives, sliced in half (optional)
Instructions:
1. Fry halloumi in oil for 15 minutes or so until browned on both sides. Add the olives and stir through.
2. Meanwhile, boil asparagus for 5 - 7 minutes until softened. Drain, and add to the cooked halloumi, stirring through.
3. Meanwhile, cook the pasta, drain, and stir in the pesto. Add to the halloumi and asparagus and mix thoroughly to combine. Serve with salt and pepper as desired.
320-400g pasta (enough for four people)
250g halloumi, sliced
1 x 175g jar pesto (approx)
100g olives, sliced in half (optional)
Instructions:
1. Fry halloumi in oil for 15 minutes or so until browned on both sides. Add the olives and stir through.
2. Meanwhile, boil asparagus for 5 - 7 minutes until softened. Drain, and add to the cooked halloumi, stirring through.
3. Meanwhile, cook the pasta, drain, and stir in the pesto. Add to the halloumi and asparagus and mix thoroughly to combine. Serve with salt and pepper as desired.
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