ANGEL HAIR PASTA WITH PISTACHIO-MINT PESTO AND HALLOUMI

RECIPE

4 servings

1 cup loosely packed basil leaves, plus more for serving

1 cup loosely packed mint leaves, plus more for serving

½ cup grated Parmesan

½ cup shelled, unsalted pistachios

2 garlic cloves, chopped

½ cup plus 1 tablespoon olive oil, divided

½ teaspoon fine sea salt

1 package (8 ounces) Mt VikosⓇ Halloumi, cut into ½” cubes

12 ounces angel hair pasta

1 cup multi-colored cherry tomatoes, halved

1. In a food processor combine basil, mint, Parmesan, pistachios, garlic, ½ cup oil, and salt. Pulse until ground to a smooth paste.
2. In a large nonstick skillet heat 1 tablespoon oil over medium. Add halloumi cubes and cook, turning occasionally, until golden brown on all sides.
3. Cook pasta according to package directions, and drain well.
4. In a large bowl toss pasta with pesto to taste, halloumi, and cherry tomatoes. Garnish with more mint and basil leaves.