dinner:

roast vegetable and pesto pasta with grilled halloumi

Pasta is a staple in most households. This pasta is not only nutritious, but also packed full of flavour.

If pesto pasta is not something you’ve tried before, I’d encourage you add it to your list of meals to cook. The combination of the roast vegetables in this meal, especially the tomatoes, provides the perfect balance for the richness of the pesto.

 
 
 
 

I love making this meal as a quick and easy mid-week dinner, making enough to allow for leftovers for work or school the next day. If you’re short on time at the busy end of the day, all the components of this dish can be made and then combined just before dinner, or the whole meal can be made ahead of time.

The kids really enjoy this roast vegetable and pesto pasta with grilled haloumi, and have been known to take leftovers to school the next day, cold or heated in a thermos.

The grilled haloumi at the end is optional, but really adds to the meal.

Enjoy xx.

 
 
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Ingredients:

Serves 4

  • 300g pumpkin, diced

  • 1 zucchini, sliced into 0.5cm rounds

  • 250g cherry tomatoes, halved

  • Small head of broccoli, cut into florets

  • 350-400g short pasta

  • 180g block of haloumi, sliced into 0.5cm pieces

  • Extra virgin olive oil

  • Salt and pepper

Pesto

  • 1 large bunch of basil leaves

  • 1/3 cup pine nuts

  • 2 cloves garlic

  • 50g Parmesan cheese, grated

  • 2 tbs extra virgin olive oil

 

Method:

  1. Preheat the oven to 180ºC and line a baking tray with baking paper.

  2. Place the pumpkin and tomatoes onto the baking tray, drizzle with olive oil and season with salt and pepper. Toss to coat.

  3. Place the vegetables into the oven and roast for 30-35 minutes.

  4. Heat a large frypan over medium heat, drizzle with olive oil and add the zucchini rounds. Cook for 3-4 minutes on each side, until golden brown. Remove from the pan and set aside.

  5. Make the pesto, by placing all the ingredients into a food processor and blend until a smooth paste.

  6. Bring a large pot of salted water to the boil. Add pasta and cook until al dente. When the pasta has about 2 minutes remaining, add the broccoli florets to the pasta water to cook. Drain, reserving ~1/2 cup of pasta water and set aside.

  7. Heat a frypan over medium heat, add the haloumi and cook for 2-3 minutes on each side until golden brown.

  8. Place the pasta into a large bowl, add the pesto and reserved water and mix to coat the pasta. Add the roast vegetables and gently toss to combine.

  9. Top with grilled haloumi and serve.