Pesto and haloumi pasta
This creamy pesto tagliatelle features golden sautéed zucchini and savory halloumi, brought together in a rich, velvety sauce of cream and parmesan. It is a vibrant, soul-warming pasta dish that perfectly balances Mediterranean flavors with a satisfying, cheesy finish.
Nutrition per 100g
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Ingredients
- 400 g tagliatelle (uncooked,15% protein - cooked 1000g,)
- 500 g halloumi (2 packs)
- 100 g onion
- 75 g pine nuts
- 10 g garlic cloves (2 cloves)
- 400 g zucchini
- 100 g parmeggiano
- 200 g cream
- 150 g pesto
- 20 g olive oil
- 10 g pepper
- 100 g pasta water
Mise en Place
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Prepare all ingredients so they are within reach when you need them.
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Cook the pasta “al dente”
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take a glass of pasta water and put it on the side - this will make the dish later extra creamy
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chop the onion and garlic
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Dice the zucchini in generous cubes, pour salt over them and let them rest for 10 min so they drain a bit water, dry them with a paper towel roughly
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grate the parmeggiano
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roast gently your pine nuts and set aside
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You will need a pan large enough for food - or use your wok
Instructions
heat your very large pan or wok and add ⅓ of the oil
saute the zucchini and take them out the pan
add the rest of the oil and add onions and garlic and sauté them
add back the zucchini and pour the whole glass of pesto (150g) into the pan
add the pasta water and mix well
add the pasta, add the cream and mix well
add the grated cheese and keep mixing until the paste took all the fluid
add the pine seeds on top and mix well
Let the dish cool. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.