15-Min Haloumi and Pesto Fettuccine

Nutrition per serve

Ingredients

• 180g haloumi
• 1pcs lemon
• 300g mixed green vegetables
• 300g fresh fettuccine pasta
• 100g basil pesto
• 20g slivered almonds
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Slice the haloumi. Finely grate the zest of half the lemon*, then cut the half into wedges.
2. Step 2 — Cook haloumi and veggies
   Heat a drizzle of olive oil in a medium deep frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan. Heat a drizzle of olive oil in the same pan over medium-high heat. Cook the mixed vegetables, stirring regularly, for 2 mins or until light golden. Add 2 tbs water and cook, covered, for 2-3 mins until tender.
3. Step 3 — Cook pasta
   Meanwhile, add three-quarters of the pasta* to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.
4. Step 4 — Toss pasta and serve
   Add the pasta, haloumi, pesto, lemon zest and reserved cooking water to the vegetables and toss to combine. Taste, then season with salt and pepper. Divide the pasta among bowls and scatter with the almonds. Serve with the lemon wedges.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Milk, Egg, Gluten, Wheat, Walnut, Almond