Courgette, Pea & Mint Pasta

Feels like summer! Whip up this light and fresh pasta dish and get dinner on the table in less than 30 minutes. Crispy halloumi croutons are the crowning glory on top, with a touch of freshness from the zingy mint.

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Ingredients

rigatoni pasta 300 g
halloumi 225 g (cubed)
courgette 2 (sliced)
garlic cloves 1 (crushed)
frozen peas 150 g
lemon 1 (zest & juice)
fresh mint 1 handful (torn)

Method

Cook the pasta according to the packet instructions. Take the peas out of the freezer to defrost.
Meanwhile, drain the halloumi and pat dry with kitchen paper, then chop it into small cubes, around the size of small croutons.
Heat a dash of oil in a frying pan on a medium-high heat. Add the halloumi and cook for a few minutes on all sides until golden brown all over. Once cooked, transfer from the pan.
While the halloumi cooks, thinly slice the courgette and peel and crush the garlic.
Add another dash of oil to the pan you cooked the halloumi in and fry the courgette for around 5 minutes. Stir in the peas and cook for 3 minutes until warmed through.
When the pasta is cooked, drain it and reserve some of the cooking water.
Add a splash of this cooking water to the pan with the vegetables.
Zest the lemon directly into the pan, then juice the lemon and add this juice to taste. Check the seasoning and adjust to taste, remembering that the halloumi will add saltiness to this dish.
Plate up the vegetables with the pasta, scatter the halloumi croutons on top along with the torn mint leaves. Enjoy!

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Courgette, Pea & Mint Pasta

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