The boys love pasta. I would have to say that I never have to ask the boys to ‘sit down and eat their dinner’ if I have put pasta down in front of them. But during the summer time, I am not wanting to cook Spaghetti Bolognese for 4hrs – I want something quick and easy.
If you are also looking for a delicious summer pasta, whose sauce can be whipped up in the same time that it takes to boil the pasta – then you have come to the right spot!
We are making the most of the corn cobs and cherry tomatoes that are at their best right now! And what goes better with tomatoes then basil?
You can choose to make the pesto in advance – we like to have it on fresh crusty bread as well or you can choose to use a shop bought version if you would like to make this dinner even quicker… but there is seriously something special about the smell of fresh pesto!
This summer pasta is also vegetarian and is perfect for packing into lunch boxes for lunch the next day (I mean, if you actually have any leftovers).
VEGETARIAN SUMMER PASTA
1 box of penne pasta
1 packet of haloumi
2 cobs of corn
1 punnet of cherry tomatoes
1/4 cup of kalamatta olives
1 bunch of basil
1/2 cup of pinenuts
1/2 cup of parmesan
1/4 cup of olive oil
Bring a salted pot of water to the boil. Cook for 12 minutes or until al dente. Add the corn into the pot of water and cook for 5 minutes – remove and set aside to cool. Reserve 60mls of cooking water and then drain the pasta.
Whilst the pasta is boiling, place the basil, pinenuts, parmesan and olive oil into a food processor and blitz until smooth.
Halve the cherry tomatoes, coarsely chop the olives, zest and juice the lemon, and remove the corn kernels from the cob. Mix everything together in a bowl and season with salt.
Slice the haloumi into strips and fry off in a little olive oil until golden on both slides.
Toss the pasta with the pesto and reserved cooking water. Add the veggie mix and the strips of haloumi. Toss over low heat to warm everything through and then serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.