Gluten Free · Recipes

Halloumi and Tomato Pesto Gluten Free Pasta, with Peppers and Asparagus

So, with my new found gluten free pasta recipe, I am finally able to delve into the delicious world of pasta once again…Oh, how I have missed pasta! I’m fairly certain that I was Italian in a previous life…no, seriously…

I try to go veggie at least one day a week, and more often than not recently, I’m finding myself turning away from meat. I highly doubt I’ll ever be a full on vegetarian, but I think I’ll become more and more veggie as the years go by. Pasta is such an easy and versatile dish to go meatless with, and I’ve been looking forward to testing out my new pasta with one of the countless recipes I’ve been hoarding on Pinterest.

I’m a bit rubbish at sticking to recipes and almost always decide to change it up in one way or another then forget what I did the next time I make it. This blog kind of solves that little conundrum for me…I get to save recipes (if I remember to write them down) and with any luck, a few people get to stumble upon my recipes and enjoy them too…tada!

Yesterday, I decided to change up a delicious halloumi and asparagus pasta dish I found on Pinterest and it was amazing! Please give it a try, even if you do it with normal dry pasta, it’s so delicious!

Halloumi and Tomato Pesto Gluten Free Pasta, with Peppers and Asparagus

Ingredients

Homemade Gluten Free Pasta (or normal dry pasta of your choice), cooked – Enough for two people

1 x 250g packet of Halloumi Cheese – Cubed

1 x Red Bell Pepper – Chopped

Asparagus tips – Cut into inch long pieces

1 x Jar of Red Pesto (usually about 190g)

1 tsp. Smoked Paprika

1/2 tsp. Garlic Salt

1 tbsp. Greek Yogurt

Method

In a dry, non-stick, frying pan, cook the halloumi on a medium heat, until it starts to brown on one side.

When the halloumi starts to brown, add the peppers and asparagus to the pan and stir everything together, flipping the pieces of halloumi over to brown on all sides.

While you wait for the halloumi to brown and the peppers and asparagus to cook, in a separate bowl, mix the pesto, smoked paprika, garlic salt, and Greek yogurt. 

Add the pesto mix to the vegetables before adding the pasta and stir the whole lot together for a minute or two to warm through.

Serve and enjoy!

 

 

 

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