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Photo of Halloumi, pea & pasta by WW

Halloumi, pea & pasta

13
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
This Mediterranean-inspired dish is full of fresh flavours and the peppery rocket works well with the distinctive saltiness of the halloumi

Ingredients

White pasta, dry

240 g, spirals

Asparagus, raw

300 g, tips

Peas, fresh or frozen

160 g, garden

Chickpeas, cooked

1 can(s), large, drained

Halloumi

140 g, sliced

Red wine vinegar

5 ml

Olive Oil

1 tablespoon(s)

Caster Sugar

¼ teaspoon(s)

Rocket

50 g

Instructions

  1. Cook the pasta in a pan of boiling water for 8–10 minutes or until al dente. Drain and tip into a bowl.
  2. Meanwhile, cook the asparagus and peas in a pan of boiling water for 2–3 minutes, until tender. Drain. Add to the pasta along with the chickpeas.
  3. Cook the halloumi in a frying pan over a high heat for 1–2 minutes each side or until golden.
  4. Whisk together the vinegar, olive oil and sugar. Pour over the pasta and toss well to combine, then stir through the rocket and serve with the halloumi.

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