So, you’ve made your delicious sunflower seed pesto and you are wondering what to do with it — as opposed to just shoving it in your mouth as is — look no further!
Let me clarify that the picture isn’t exactly what takes place in the recipe but it was what was meant to happen! There was a small matter of post-baby wrangling brain fuzz and I forgot to put some of the stuff in. I promise that it is delicious if you follow the recipe or if you just put some pesto on the pasta and then put some haloumi on top.
Sunny Day Pasta with Haloumi
Feeds 4-6 depending on hunger
- Sunny Day Pesto (you’ll probably only need half of this amount but it really depends on how much pesto you want on your pasta)
- 500g pasta of your choice
- 180g haloumi
- 4 spring onions, sliced
- 50g snow pea sprouts
- 1 red capsicum, julienned
- olive oil
Put some water on to boil and pop the pasta in when the water is boiling.
Heat some olive oil in a frying pan and slice the haloumi. When your oil is hot, fry the haloumi until it is golden on both sides. Place on paper towel and put to one side until you are ready for it.
Saute the spring onions in the pan and put them aside as well.
When the pasta is cooked, stir through pesto. The heat from the pasta should also warm the pesto. (If you want it piping hot, you can heat it in the frying pan after you have sautéed the spring onions.) Toss through the snow pea sprouts, capsicum and spring onion and then arrange the haloumi jauntily on top.
S-J – not sure if that was you I saw on tv tonight, on an ad for a baking show, or I have been eating some very wild mushrooms?
In any event, pan-fried cannelini beans with pancetta is my favourite topping for pasta (alas, not vego :/)
Ivana – it is me! Part of the reason why updating was so hit and miss at the end of last year. (The other reason is that that I am disorganised/lazy.)
Pancetta and cannelini beans sounds AMAZE. I am definitely trying it!