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