Halloumi Pasta
4 servings
15 minutes
Pasta with halloumi is a harmonious blend of Mediterranean and Italian traditions. Its origin lies in the combination of classic Italian pasta with the delicate texture of Cypriot halloumi, a cheese known for its ability to hold shape when fried. The dish's flavor is exquisite and rich: the creamy note of parmesan, the freshness of basil, the slight acidity of pesto, and the mild saltiness of halloumi create a unique palette of tastes. Grilled zucchini and spinach add textural variety, while peas bring a spring freshness. Pasta with halloumi is an ideal choice for those who love rich aromas and interesting gastronomic combinations.
1
Bring a large pot of water to a boil, then add 350 g of fresh pasta, such as penne, and cook for 4 minutes.
- Pasta: 350 g
2
In the last minute, add 250 g of peas, then dry and combine with one tablespoon of olive oil, a handful of fresh basil leaves, 3 tablespoons of basil pesto, 25 g of grated Parmesan cheese, 150 g of sliced lightly roasted small zucchini, and 100 g of young spinach.
- Peas: 250 g
- Olive oil: 1 tablespoon
- Basil: to taste
- Pesto: 3 tablespoons
- Grated Parmesan cheese: 25 g
- Zucchini: 150 g
- Spinach: 100 g
3
Meanwhile, place 225 g of sliced halloumi in a hot pan and fry on both sides until golden brown. Top with basil leaves.
- Halloumi cheese: 225 g
- Basil: to taste