10 mins
10 mins
Serves 4Warm Lemony Pasta with Fresh Mint and Halloumi
The recipe involves cooking village pasta in a thickened, lemony vegetable broth with mint and loads of grated halloumi. Gemelli pasta closely resembles the shape of Cypriot village-style noodles, perfect for capturing the broth for a delicious, creamy bite. It's a simple and quick dish, ready to be enjoyed at the dinner table in just 20 minutes.
Ingredients
- 5 1/2 cups water
- 2 vegetable bouillon cubes or 2 tbsp vegetable bouillon paste
- 1 tsp sea salt
- 1 lb (450 g) gemelli pasta
- Zest and juice of 1 large lemon (1/3 cup juice)
- 1/3 cup cup finely chopped fresh mint or 3 tbsp dried mint
- 1 1/2 cups (or more) grated Cypriot halloumi, rinsed and patted dry before grating
Instructions
- In a large pot, combine the water and bouillon. Bring to a boil and stir to dissolve bouillon. Season with salt and add the pasta. Cook for 8 to 10 minutes, until the pasta is al dente and the broth has slightly thickened. Turn off heat and stir in the lemon zest, lemon juice, and mint.
- Plate and top with a generous amount of grated halloumi. Serve immediately while hot.
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Tips
Add leftover roast chicken for an even more fulfilling meal.
