Lime & Pepper Haloumi and Zucchini Pappardelle Pasta Roman Martinez
Lime & Pepper Haloumi and Zucchini Pappardelle Pasta
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Looking for a tasty sharing meal you can have on the table in 15 minutes? Look no further. Zesty citrus flavours, ribbons of zucchini, Lime & Pepper Haloumi and shaved parmesan and ready in the time it takes to lay the table for your guests.
2 small zucchini, cut in to long thin ribbons with a vegetable peeler
½ cup fresh chives, finely chopped
2 medium garlic cloves, crushed
4 tbsps extra virgin olive oil
3 tbsps pine nuts, toasted
Grated zest of 1 lime
2/3 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
A few chive spears or basil leaves
Cook the pasta following the pack instructions for al dente. Drain and reserve a little of the cooking water.
Heat oil in a griddle or heavy frying pan over medium heat. Spread lime & pepper seasoning over haloumi, add to pan and cook until golden on both sides. Remove from the pan and cover with foil.
Heat remaining oil in pan over medium heat, add crushed garlic. As soon as it is fragrant, but before it changes colour, add the zucchini ribbons,
chopped chives, 2 tablespoons of pine nuts, half the haloumi and the lime zest. Use a little of the reserved pasta cooking water to ‘loosen’ the pasta if needed. Stir through the hot pasta and grated parmesan. Season to taste with black pepper and a little salt.
Divide into 4 bowls and top each with the remaining haloumi, pine nuts, and a couple of chive spears or basil leaves.
Tip: Serve in one giant bowl in the middle of the table for a true sharing experience.