Pasta with Bell Pepper Pesto and Halloumi Vegetarian Recipe

Ingredients

  • 2 red peppers
  • 1 dl sunflower seeds
  • 0.5 dl of olive oil
  • 50 g of finely grated parmesan
  • 1 chopped garlic clove
  • 320 g of pasta
  • 2 teaspoons of olive oil
  • 250 g of halloumi
  • 1 bunch of green asparagus
  • salt

How to prepare

  • Set oven to 250 °. Halve the peppers and place the pieces with the shell on top of a plate. Roast in the middle of the oven until the shell is slightly brownish, about 20 minutes. Cool in cold water, scale and remove the core housing.
  • Roast sunflower seeds in a dry frying pan. Mix the peppers, oil, sunflower kernels, parmesan and garlic into a smooth pesto. Taste with salt.
  • Cook the pasta as directed on the package. Grate the asparagus and cut into pieces. Fry in hot pan with olive oil, about 2 minutes.
    Slice halloumi and fry in hot frying pan with oil. Pull a lap with the pepper grinder and top with grated parmesan.

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