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5 from 1 vote

Asparagus and halloumi pasta with smoky tomato pesto

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 1 small clove garlic
  • Small bunch fresh herbs (I used basil and parsley)
  • 1 tbsp pine nuts
  • 5 pieces sun-dried tomato
  • 1/2 tsp smoked paprika
  • 2 tbsp Greek yogurt
  • Salt
  • Black pepper
  • 125 g halloumi, diced (~ 1 cup diced)
  • 6 spears asparagus
  • 1 small courgette (zucchini)
  • 300 g fresh pasta (~ 3 cups)
  • Fresh rocket (arugula), optional, to serve


  • To make the smoky tomato pesto, add the small clove of garlic to a mini food processor with the fresh herbs and pine nuts. Blitz until finely chopped. Add the sun-dried tomatoes and smoked paprika, and blitz again. Finally, add the Greek yogurt and plenty of salt and pepper, and blitz to combine.
  • Add the diced halloumi to a dry frying pan, and cook over a medium heat for a few minutes, until the underside is crispy and golden brown. Turn the halloumi pieces over, and repeat with the other side.
  • While the halloumi is cooking, cut the asparagus into 2 inch pieces, and shave ribbons from the courgette using a vegetable peeler. When the halloumi is fairly crispy, add the vegetables to the frying pan, and cook for a few minutes, tossing regularly, until the vegetables are tender.
  • Boil the fresh pasta according to the instructions on the packet (usually around 3-8 minutes), until cooked al dente. Drain the pasta, reserving a few tablespoons of the cooking liquid.
  • Add the smoky tomato pesto and the cooked vegetables and halloumi to the pasta, and mix well. You may wish to add a couple of tablespoons of the pasta cooking water to loosen up the sauce a little. Cook over a low heat for a couple of minutes, until warm. Serve garnished with some fresh rocket (arugula) if desired.