Top-Rated Haloumi and Basil Pesto Spaghetti

Nutrition per serve

Ingredients

• 1pcs corn cob
• 2pcs tomato
• 1pcs lemon
• 250g spaghetti
• 180g haloumi
• 100g basil pesto
• 10ml olive oil

Method

1. Step 1 — Prep corn
   Bring a medium saucepan of salted water to the boil for the spaghetti. Discard the husk and silks from the corn, then slice the kernels from the cob.
2. Step 2 — Prep tomato mixture
   Coarsely chop the tomatoes. Juice half the lemon*. Combine the tomato and 3 tsp lemon juice* in a bowl and season with salt and pepper.
3. Step 3 — Cook spaghetti and corn
   Cook three-quarters of the spaghetti* (see cooking tip) in the pan of boiling water for 7 mins. Add the corn, return to the boil and cook, stirring occasionally, for a further 5 mins or until the spaghetti is al dente. Reserve 2 tbs cooking water, then drain the spaghetti and corn. Return to the pan.
4. Step 4 — Slice haloumi
   Meanwhile, slice the haloumi.
5. Step 5 — Cook haloumi
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the heat.
6. Step 6 — Get ready to serve
   Add the pesto and tomato mixture to the spaghetti and corn and return to medium-low heat. Gradually add the reserved cooking water, tossing constantly, for 1 min or until the spaghetti is coated. Taste, then season with salt and pepper. Divide the spaghetti and haloumi among bowls to serve.

Allergens

Gluten, Wheat, Milk, Walnut