Romesco Fusilli And Grilled Halloumi Recipe
The milling process that goes into making Garofalo High Protein Fusilli results in a pasta that is naturally rich in high-quality plant proteins and fibre present in the heart of the wheat.
- 400g of Garofalo High Protein Fusilli
- olive oil, for brushing
- 400g of halloumi, cubed
- 1/4 bunch of parsley, finely chopped, to serve
- 1 lemon, zested, to serve
- 150g of almonds, skin on
- 250g of roasted red peppers, jarred, drained
- 2 garlic cloves
- 2 tbsp of sherry vinegar, plus extra as needed
- 100ml of olive oil, plus extra to serve
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- For the romesco sauce, toast the almonds in a dry pan on a medium heat for about 5 minutes until lightly golden, tossing regularly. Place 120g of them into a food processor or blender, setting aside the rest
- Blitz with the remaining ingredients and a pinch of salt and pepper until smooth. Taste and adjust the seasoning and acidity with salt and sherry vinegar as needed. Set aside
- Bring a large pan of salted water to the boil, then cook the fusilli according to the packet instructions. Drain and return the pasta to the pan, reserving a cup of pasta water
- Meanwhile, preheat a griddle pan over a medium-high heat. Brush the pan with a little olive oil and grill the halloumi slices until you’ve achieved golden bar marks all over – about 2-3 minutes each side – then set aside
- Roughly chop the reserved almonds and set aside
- Pour the romesco sauce into the pan and toss through the cooked fusilli, loosening with a splash of reserved pasta water until the fusilli is coated evenly
- Divide the pasta into bowls and top with the grilled halloumi. Garnish with the chopped parsley, lemon zest, chopped toasted almonds and a drizzle of olive oil
Paired with a Spanish Romesco sauce – which is traditionally served with grilled vegetables like calçot onions, or alongside roasted meat or fish – this is a hearty, protein-rich pasta dish. Roasted red peppers are blended with almonds, garlic, sherry vinegar, smoked paprika and olive oil then tossed through hot pasta.
A garnish of grilled halloumi adds saltiness, and fresh parsley and lemon zest add freshness. For the romesco sauce, toast the almonds in a dry pan on a medium heat for about 5 minutes until lightly golden, tossing regularly.
Place 120g of them into a food processor or blender, setting aside the rest Blitz with the remaining ingredients and a pinch of salt and pepper until smooth.
Taste and adjust the seasoning and acidity with salt and sherry vinegar as needed. Set aside
Bring a large pan of salted water to the boil, then cook the fusilli according to the packet instructions. Drain and return the pasta to the pan, reserving a cup of pasta water
Meanwhile, preheat a griddle pan over a medium-high heat. Brush the pan with a little olive oil and grill the halloumi slices until you’ve achieved golden bar marks all over – about 2-3 minutes each side – then set aside
Roughly chop the reserved almonds and set aside
Pour the romesco sauce into the pan and toss through the cooked fusilli, loosening with a splash of reserved pasta water until the fusilli is coated evenly
