Fried Haloumi Spaghetti with Basil-Mint Pesto

This recipe for Fried Haloumi Spaghetti with Basil-Mint Pesto is easy to follow and is appropriate for Chanukah (Hanukkah), the Jewish festival of rededication celebrated in December, and often referred to as the festival of lights. The haloumi has a firm texture that, when fried, yields a crispy, salty skin that's irresistible. Use it to top this pasta, giving a fresh, creamy flavor to the overall dish.

Fried Haloumi Spaghetti with Basil-Mint Pesto

Prep Time

-  

Cook Time

-  

Serves

6 people

This recipe for Fried Haloumi Spaghetti with Basil-Mint Pesto is easy to follow and appropriate for Chanukah (Hanukkah), the Jewish festival of rededication celebrated in December, and often referred to as the festival of lights.

The haloumi has a firm texture that, when fried, yields a crispy, salty skin that’s irresistible. Use it to top this pasta, giving a fresh, creamy flavor to the overall dish.

This recipe is reprinted with permission from Relish by Binah Magazine as featured by our friends at Kosher.com. Photo by Relish by Binah.

Be sure and check out these additional recipes for celebrating the festival of lights:

Ingredients

Pasta

  • 1 (16 ounce) package Spaghetti
  • 3 tablespoons Butter
  • 1/2 cup Pecorino or Parmesan cheese, grated, plus more for serving
  • 1/2 cup Kalamata olives, pitted, roughly chopped
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Black pepper, coarse

Haloumi Strips

  • 2 tablespoons Olive oil
  • 7 ounces Haloumi cheese, cut into strips and patted dry

Basil-Mint Pesto

  • 1 cup Pistachios, shelled, plus additional for garnishing
  • 1 bunch Basil leaves (approximately 10)
  • 1 bunch Mint leaves (approximately 20)
  • 2 cloves Garlic
  • 1/2 cup Olive oil, extra-virgin

Preparation

Pasta

  • 1 Cook the pasta in a large pot filled with salted boiling water until al dente. Reserve 1/2 cup cooking water. Drain the pasta and set aside.
  • 2 In the same skillet, melt 3 tablespoons butter over medium-high heat. Add the reserved cooking water, pecorino, Kalamata olives, salt and pepper. Sauté for 2-3 minutes.
  • 3 Carefully stir in the pasta and cook until heated through. Transfer to a large bowl and mix with half the pesto, adding more if needed.

Haloumi Strips

  • 1 Heat olive oil in a large skillet over a medium-high flame. Add the haloumi strips and fry without stirring until the bottom of the strips are well browned.
  • 2 Using a spatula, flip the strips and fry on the other side until browned. Transfer to a plate. Pour out the remaining oil.

Pesto

  • 1 Blend the pistachios, mint, basil leaves, garlic, and olive oil in a blender or food processor.
  • 2 If the paste seems too thick, add more olive oil.

Assemble

  • 1 To serve, layer the pasta, fried haloumi strips, and more pecorino. Serve hot.

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