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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.