Lime & Pepper Haloumi and Zucchini Pappardelle Pasta
- Serves 4
- 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.
Ingredients:
- 350g pappardelle pasta
- 180g Lemnos Lime & Pepper Haloumi, cut in cubes
- 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
To serve
- A few chive spears or basil leaves
Method:
- 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.
- Serve immediately.
Tip: Serve in one giant bowl in the middle of the table for a true sharing experience.
