Artichoke And Halloumi Pasta
|Casarecci||12 Ounce (350 Grams, Rolled Pasta Quills)|
|Artichoke antipasto in oil||285 Gram (1 Jar)|
|Cherry tomatoes||10 Ounce (280 Grams)|
|Haloumi cheese||250 Gram, sliced|
|Chopped parsley||3 Tablespoon|
|Rocket cheese||1 Ounce (25 Grams)|
|Balsamic vinegar||1 Tablespoon (To Serve)|
1. Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions.
2. Meanwhile, drain artichokes, reserving the oil. Toss tomatoes in 1 tbsp of the oil and season. Heat a frying pan until hot, then add tomatoes. Cook over a high heat for 5 mins, shaking pan occasionally, until tomatoes have softened. Remove and reserve.
3. Heat 1 tbsp of the oil from the artichokes in the frying pan. Add the hailoumi and fry for 1 min on each side until golden.
4. Drain pasta, then return to the pan. Over a gentle heat toss with the artichokes, tomatoes, parsley and 1 tbsp of reserved oil until hot. Season well and divide between 4 plates. Top each with rocket and hailoumi, then drizzle with a little balsamic vinegar.