Again, you may have a problem with gorging on this one as it is seriously moreish. I like making it with little almost macaroni type pasta but if you’re a Rigatoni/over-sized shell/alien hair-do type, please be my guest.
This recipe requires a tad more prep due to the green-ness and that wonderfully charred halloumi you see before you. I can tell you it’s so worth it. You can also make a batch and have it for lunch the next day. And supper the next day. Amazing.
I must warn you, you will get green in your teeth so don’t make it on date, bring a mirror or have a teeth-checking-buddy prepped.
Herby Courgette and Halloumi Pasta
Quantities: 4 servings
Timings: About 30 mins if you’re organised.
Kitchen Stuff:
Medium Saucepan, Large frying pan, chopping board, food processor of some sort
Ingredients
250g strozzapreti, penne, rigatoni or big macaroni pasta
2-3 medium courgettes, thinly sliced (mandolin or food processor helps here)
Olive oil
Salt & pepper
Thumb of parmesan, grated
big bunch of basil, chopped (a couple of leaves saved for garnish)
small bunch of parsley, leaves chopped
5-6 tbsp (1/3 cup) olive oil
One block of Halloumi
150g (3/4/ cup) Petit Pois
1-2 tbsp capers
2-3 tbsp plain flour
Squeeze of lemon
Method
PASTA: Boil some salted water in a medium saucepan. Add your pasta to the water and simmer for 8-9 mins or until pasta is al dente. When ready, DO NOT throw your pasta water away, see pasta revisited.
COURGETTE: Whilst the pasta is simmering, heat 1-2 tbsp olive oil in a large frying pan on a medium heat. Toss your courgette slices in a few of tablespoons of plain flour seasoned with salt and freshly ground black pepper until lightly coated. Throw them in the pan.
Fry until soft and slightly browning, then remove from pan. You may need to fry in batches if there are a lot of courgettes – don’t add too many to the pan at once.
Tip: To coat your courgette slices in flour – If you have a brown paper bag, throw everything in there and give it shake. Alternatively, lay the slices on a chopping board, sprinkle them all with seasoned flour then move to a bowl and mix with your hands.
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