Artichoke And Halloumi Pasta Recipe
Ingredients
| Pasta | 350 Gram, rolled | |
| 285g jar artichoke antipasto in oil | ||
| 280 g/10 oz cherry tomatoes | ||
| 250 g pack hailoumi cheese, sliced | ||
| Parsley | 3 Tablespoon, chopped | |
| 25 g/1 oz rocket | ||
| Balsamic vinegar, to serve | ||
Directions
1. Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions.
2. Meanwhile, drain artichokes, reserving the oil. Toss tomatoes in 1 tbsp of the oil and season. Heat a frying pan until hot, then add tomatoes. Cook over a high heat for 5 mins, shaking pan occasionally, until tomatoes have softened. Remove and reserve.
3. Heat 1 tbsp of the oil from the artichokes in the frying pan. Add the hailoumi and fry for 1 min on each side until golden.
4. Drain pasta, then return to the pan. Over a gentle heat toss with the artichokes, tomatoes, parsley and 1 tbsp of reserved oil until hot. Season well and divide between 4 plates. Top each with rocket and hailoumi, then drizzle with a little balsamic vinegar.
2. Meanwhile, drain artichokes, reserving the oil. Toss tomatoes in 1 tbsp of the oil and season. Heat a frying pan until hot, then add tomatoes. Cook over a high heat for 5 mins, shaking pan occasionally, until tomatoes have softened. Remove and reserve.
3. Heat 1 tbsp of the oil from the artichokes in the frying pan. Add the hailoumi and fry for 1 min on each side until golden.
4. Drain pasta, then return to the pan. Over a gentle heat toss with the artichokes, tomatoes, parsley and 1 tbsp of reserved oil until hot. Season well and divide between 4 plates. Top each with rocket and hailoumi, then drizzle with a little balsamic vinegar.
Chef
