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You are here: Home / Pasta / Tomato and Haloumi Pesto Pasta

Tomato and Haloumi Pesto Pasta

December 19, 2013 by admin Leave a Comment

haloumi-pasta

Here’s a simple vegetarian pasta that I made up the other night.

Slice half a large leek thinly. Saute it gently in butter until soft. Add 1/3 cup of white wine and reduce. When half of the liquid has evaporated, add halved cherry tomatoes and continue to simmer until the liquid reduces some more. Add 3-4 tbsp good quality pesto.

Meanwhile cook the spaghetti. Drain and reserve a little of the cooking liquid. Add a 3-4 tbsp of this to the pesto sauce.

Pan fry some sliced haloumi over high heat until brown. Mix the spaghetti, pesto sauce and haloumi together. Top with fresh basil leaves and some shaved parmesan or grana padano. Squeeze some fresh lemon juice on top and add cracked black pepper.

Very fresh and fine indeed.

Filed Under: Pasta, Vegetarian

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I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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