Pesto Pasta Salad with Haloumi
To make the basil pesto, place pistachios in a food processor and process until finely chopped.
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Cooking tools:
- Food processor
- Grill pan
- Pot
- Colander
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- San Remo No. 27 Curls 500g
- 300g zucchini, sliced
- 200g haloumi, cut into 1cm thick slices
- 1 pomegranate deseeded
- 1/2 cup mint
- 1/3 cup greek style yoghurt, to serve
- 1/2 cup pistachios
- 3/4 cup firmly packed fresh basil leaves
- ½ cup finely grated pecorino or parmesan cheese
- 1 clove garlic, crushed
- 1/2 cup olive oil
- ground black pepper
- salt
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