When life gives you basil, you make pesto. Then mix it with pasta.
Isn’t it obvious? It’s basic.
They make a wonderful couple
For this fresh herbs sauce, use the type of pasta you like. It is recommended though to use one with dents and irregularities for the sauce to have something to hold on to.
Pair this perfectly dressed al dente Fuselli with a couple of slices of crispy golden crusted Halloumi slightly warm tomato wedges. It makes a complete meal for me.
I received a pretty exciting news this week. I got an email telling me that my blog is RECOMMENDED in the food section on WordPress. It’s a big thrill for me, and a great push to keep me going.
It’s like receiving an award.
Fine. A ribbon?
OK Ok. A golden star 🌟 like those given to kindergarten children. I’m happy.
And I don’t “tanks to tanks” but I “tanks you all” *beard flip and goes to prepare for a live recipe because it’s not a singing competition and can’t sing a song after the speech*
Ok sometimes things are funnier in my head. Bye
Pesto Fusilli with Grilled Halloumi and Tomatoes
- 1 cup dry Fusilli
- 1/2 cup basil pesto (add more as desired)
- 3-4 thick Halloumi slices
- 1 small tomato or a handful of cherry tomatoes
- Grated parmesan
Cook the pasta in boiling well salted water until al dente (or according to package instructions)
Reserve some of the cooking water, drain the pasta and place in a large bowl
Mix the pesto with a couple of tablespoons of the cooking water and mix it well with the pasta
Heat a skillet with a few drops of olive oil
Sear the Halloumi slices until the released water has evaporated and the golden brown crust has formed. Flip and repeat
Turn off the heat and place the tomatoes (slices, wedges or halves) while preparing the pasta. They’ll be warm and begin to cook
Serve the dish with pasta at the bottom, topped with the grilled Halloumi and tomatoes and add as much cheese as desired
Finish with a generous drizzle of extra virgin olive oil