Lemony Halloumi Pasta

Prep Time: 10 minutes

Cooking Time: 10 minutes

Serves 4

Ingredients

• 50g pine nuts
• 400g linguini
• 1 vegetable stock cube
• 225g shelled peas
• 250g asparagus, trimmed and cut into 2.5 lengths
• 200g creme freche
• Grated zest of 1 lemon
• 100g baby spinach leaves
• 100g grated halloumi
• a handful of parsley, chopped
• Black pepper

Method

Heat a small frying pan over a low to medium heat
Add the pine nuts and cook for 1-2 minutes, shaking the pan gently from time to time, until they are golden brown and release a nutty aroma. Remove immediately and set aside
Add a vegetable stock cube to a large pan of boiling water and cook the pasta, according to the packet instructions
Add the asparagus and peas for the last 4-5 minutes of the cooking time
Meanwhile, heat the creme freche and lemon zest in a small saucepan over a low heat
Drain the pasta and vegetables, reserving 2-3 tbsp of the cooking water, and return to the hot pan
Stir in the warm creme freche and spinach leaves, and let them wilt into the pasta
Add the reserved cooking water to thin the sauce, if required
Stir in most of the halloumi and parsley, season with pepper and divide among four shallow bowls
Sprinkle with the remaining halloumi and toasted pine nuts and serve