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Artichoke And Halloumi Pasta

Chef.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Dish: 
Lasagna
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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