1. Cook pasta according to packet directions – ie. large saucepan full of salted, boiling water.
  2. Add peas and mint to the cooking water a couple of minutes before the pasta has finished cooking. Drain and return to the saucepan.
  3. Add 1/2 tablespoon of oil, salt & pepper and pumpkin to a bowl and combine. Place on the sandwich press (or in a large saucepan) and cook for approx 8-9 minutes until cooked.
  4. Remove pumpkin from the press and add the haloumi. Squeeze half the lemon juice over the cheese and cook for 1-2 minutes until brown and starting to melt.
  5. Cut the pumpkin and haloumi into bite sized chunks and add to the pasta.
  6. Add rocket, 1/2 tablespoon olive oil, the juice of the other half of the lemon, pine nuts and stir well to combine. Check the seasoning and, if necessary, add a little more salt & pepper. Serve in bowls.
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