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Pea Asparagus and Haloumi Tagliatelli

Delight in the refreshing essence of spring with our Pea, Asparagus, and Haloumi Tagliatelle, a pasta dish that embraces the tender sweetness of peas and asparagus, complemented by the savoury richness of pan-seared haloumi cheese. Tossed in a light lemon-butter sauce and garnished with fresh mint leaves, this dish is the epitome of seasonal delight, offering a harmonious blend of flavours and textures.

    Ingredients

    • 1 small bunch fresh Mint
    • 100g Mezé Parmesan Cheese
    • 1 Chicken Stock cube, optional
    • 400g Tagliatelli
    • 2 tbsp Olive Oil
    • 150g Frozen Peas
    • 150g Asparagus Spears
    • 2 tbsp Dill fronds
    • 250g Mezé Haloumi, cubed and grilled
    • 1 lemon

    Directions

    1

    Bring a large pan of salted water to the boil and drop in the stock cube (optional).

    2

    Stir until it is dissolved, then add the pasta, asparagus and peas.

    3

    Fry the Haloumi – method on page 54. Meanwhile, finely chop the mint leaves and dill fronds.

    4

    Drain the pasta in a colander. Add the pasta to the frying pan.

    5

    Halve the lemon and squeeze over the pasta.

    6

    Add the grated Parmesan and shake the pan to mix it all together and serve.

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