While I was catching up on my blog reading last night and hoping to get inspired for a sweet short post for #NaBloPoMo (you realize it’s one post every day for a whole month right?), I came across Paty’s pesto pasta recipe. Well, thank you Paty for reminding me of a favorite recipe of mine that hasn’t made it to this blog yet.
You know the kind of recipe that tastes great and is super easy to make but that you mess with your lack of photography skills? Yep that kind.
But guess what? I’m embracing my imperfection and less-than-average photography skills and I’ll be posting it anyway today.
I know it won’t go viral on Pinterest , nor will it earn a top spot on Tastespotting or Healthy Aperture but I hope when you give it a try, you’ll love the fact that you just served yourself a tasty, nutritious dish that only took you minutes to prepare.
Ingredients ( 2 servings)
- 200 grams penne or spaghetti or tagliatelle, (if it’s whole-wheat the better)
- 2 tablespoons pesto sauce (I used store bought that is organic and with no additives or preservatives, but now you can use Paty’s homemade recipe)
- 1 tablespoon yogurt or mascarpone cheese
- 2 or 3 sun-dried tomatoes
- 150 grams halloumi* cheese
Soak the sun-dried tomatoes in hot water until they are soft (no need if using tomatoes that are packed in oil). Cut the tomatoes into thick strips.
Bring a pot of water to a boil, sprinkle with salt and drop in the pasta. While the pasta is cooking, cut up the halloumi into thick strips as well.
Mix the pesto in your serving bowl and add yogurt to thin it out.
Heat a non-stick pan and add the halloumi. Grill until they’re golden then turn them to the other side. They only take about two minutes per side. Remove from pan.
Once the pasta is done, mix it with the sauce and taste, but reserve some of the cooking liquid. You might need to add a bit more pesto or yogurt or you just need to thin it out with a few tablespoons of the pasta water.
Mix in the tomatoes and add the halloumi on top.
Toasted pine nuts and some extra parmesan sound wonderful, but not exactly necessary.
It’s just perfect the way it is with an extra grind of fresh black pepper.
* If you don’t like halloumi, you can use grilled chicken breast. I’ve tried it before, it’s equally delicious. Here’s a picture with whole-wheat penne and chicken and smaller tomato pieces. You can’t go wrong with any variation.