Pesto pasta with grilled vegetables and haloumi

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 9
Servings 1
Minutes 15 min

Ingredients

Serving Change
  • 400
    g
    spaghetti or tagliatelle
  • 60
    ml
    basil pesto
  • 60
    ml
    olive oil
  • 30
    ml
    lemon juice
  • 2
    cloves garlic, crushed
  • 2
    red peppers, cut into thick strips
  • 1
    green pepper, cut into thick strips
  • 1
    aubergine, cut into slices, salted and rinsed
  • 250
    g
    haloumi cheese
 

Method

15 min
 
Cook the pasta in plenty of boiling, salted water. When pasta is al dente, drain and mix in the pesto. Keep warm while you prepare the vegetables and cheese. Mix together the oil, lemon juice and garlic. Brush half the mixture on to the peppers, brinjal and the haloumi cheese, cut into 8 pieces. Heat a griddle pan and grill peppers and brinjal on both sides until tender, or cook under a hot grill. Set aside and grill the cheese until golden. Dish a serving of pasta on to each plate. Top with grilled vegetables and cheese and drizzle with the remaining garlic and lemon oil. Season with salt and freshly ground black pepper and serve immediately. Serves 4.
 

Read more on: starch
 

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