Pesto pasta with grilled vegetables and haloumi

Ideas
4 servings Prep: 15 mins, Cooking: 20 mins
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Starch

By Food24 November 03 2009
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Ingredients (9)

400.00 g spaghetti — or tagliatelle
60.00 ml pesto — basil
60.00 ml fresh chillies — 573
30.00 ml lemon juice
2.00 garlic — cloves, crushed
2.00 red pepper — strips
1.00 green pepper — cut into thick strips
1.00 aubergine — sliced, salted
250.00 g haloumi cheese
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Method:

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.



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