COURGETTI AND FRIED HALLOUMI
Today is (apparently) Blue Monday, which is supposedly the most depressing day of the year. Way to lift the spirits! I know, I know, I’m sorry. Although sometimes it is nice to have sometime to blame those extreme Monday blues on and not let it knock the rest of the week.
I did actually come on here to share a delicious recipe to lift the spirits, and not just to give you a reason to dwell on how gloomy the weather is, or to give you a reason to wallow in self-pity for a day. This recipe is as easy as it gets and it’s packed full of spring flavours to trick the mind and to make you smile.
Plus, if you use fresh pasta or very thin taglierini, you could actually make this in 10 minutes and that feels manageable even on a dark and dingy weeknight mid-January.
If you haven’t been spiralizing courgette and sneaking courgette spaghetti into every pasta dish you make, you really need to get on it. Not only do you add half a vegetable to your pasta dish, it also makes a plate of pasta much lighter and easier on the tummy. Here’s to no-guilt comfort food.
Pesto courgetti and fried halloumi, serves 2
- 150g pasta (I’d recommend spaghetti, spaghettini or taglierini)
- 150g halloumi
- 1 clove garlic, crushed
- 1 courgette, spiralized
- 3 tablespoons green pesto (pick a good quality pesto or make your own)
- 10 cherry tomatoes
- basil and spring onions to top (optional)
Bring a saucepan full of water to the boil and cook pasta following instructions on the packet. While the pasta is cooking spiralize the courgette using a spiralizer.
To grill the halloumi, bring a medium sized frying pan to a medium-high heat and place 1-1.5cm thick slices of halloumi in the frying pan. You won’t need any fat. Once nice and golden on both sides, remove the pan from the heat.
Once the pasta is cooked, strain water in a colander. Place the saucepan back on the heat (leaving the pasta in the colander) and add 2 tablespoons of olive oil and the crushed garlic. Fry the courgette spaghetti and crushed garlic on a medium-high heat for about 2 minutes until just slightly softened. Add the strained pasta to the saucepan with the courgetti. Add another tablespoon of olive oil, 3 tablespoons of pesto, mix well and season with salt and pepper.
Serve with halved cherry tomatoes and the grilled halloumi.
I’d love to know if you try the recipe. If you do, make sure to tag me on Instagram (@sofia.clara). Seeing recreations of my recipes is by far one of my very favourite things. :) xS