Main Courses
Pasta with Halloumi, Arugula and Cherry Tomatoes
Serves 4-6
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 12 oz cherry tomatoes
- 1 small red chili pepper
- 4 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 pound pasta (penne)
- 3 cups arugula leaves (packed)
- Salt, pepper
Method
Cut the Halloumi into 1/2-inch cubes. Cut the tomatoes in half. Finely chop the chili pepper.
Heat the oil in a large skillet. Add the Halloumi and stir fry until slightly golden. Remove from skillet with slotted spoon and set aside.
Add garlic to the skillet and sauté 1 minute. Add tomatoes and chili and cook over low heat until soft, about 10 minutes.
Meanwhile cook the pasta along with the arugula leaves in large pot of boiling salted water until pasta is just tender (about 8 minutes or according to package instructions).
Drain pasta and arugula and return to pot. Add cooked tomatoes and Halloumi cubes. Season with salt and pepper and toss well.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 35. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.