Directions
- 1Grate the halloumi cheese using a box grater.
- 2In a nonstick pan, add 1 tbsp of olive oil and saute the grated halloumi until golden and crunchy. Set aside.
- 3Boil a large pot of salted water.
- 4Dice the onion.
- 5In the same pan, saute the diced onions with salt and pepper until translucent.
- 6Add the sun-dried tomatoes and saute for an additional minute.
- 7Add the spinach and minced garlic and cook until wilted and fragrant.
- 8Stir in pesto and thickened cream until combined.
- 9Add the cooked spaghetti to the sauce and mix well.
- 10Add freshly grated parmesan and ¾ of the crispy halloumi.
- 11Serve, top with remaining crispy halloumi and enjoy!
Ingredients
- 180 g Riverina Dairy Co. Cyprus Style Halloumi
- 1 tbsp olive oil
- 1 onion
- 0 salt
- 0 pepper
- 180 g sun dried tomatoes
- 30 g fresh spinach
- 3 garlic cloves
- 190 g pesto
- 150 ml thickened cream
- 350 g spaghetti
- 0.33 Parmesan
Equipment
box graterbaking sheetfrying panwooden spatulaknifecutting boardbench scraper
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