Easy Haloumi and Pesto Pasta

Nutrition per serve

Ingredients

• 1head broccoli
• 200g penne pasta
• 180g haloumi
• 2pcs tomato
• 20g slivered almonds
• 50g baby spinach leaves
• 100g basil pesto
• 10ml olive oil

Method

1. Step 1 — Prep broccoli
   Bring a large saucepan of salted water to the boil for the pasta. Coarsely chop the broccoli stem, then cut the head into small florets.
2. Step 2 — Cook pasta and broccoli
   Cook the pasta in the pan of boiling water for 7 mins. Add the broccoli and cook for a further 3 mins or until the pasta and broccoli are tender. Reserve 1 tbs cooking water, then drain the pasta and broccoli.
3. Step 3 — Prep ingredients
   Meanwhile, cut the haloumi into 1.5cm chunks. Coarsely chop the tomatoes.
4. Step 4 — Cook haloumi
   Put the almonds in a cold medium deep frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the haloumi, stirring regularly, for 2-3 mins until golden. Remove from the pan.
5. Step 5 — Heat spinach and tomato
   Add the spinach and tomato to the pan and cook, covered, for 1 min or until heated through.
6. Step 6 — Get ready to serve
   Add the pasta, broccoli, haloumi and reserved cooking water to the spinach and tomato and toss to combine. Remove from the heat, add the pesto and stir to combine. Taste, then season with salt and pepper. Divide the pasta mixture among bowls and scatter with the almonds to serve.

Allergens

Gluten, Wheat, Milk, Almond, Walnut