Fried Haloumi Spaghetti with Basil-Mint Pesto

Sina Mizrahi Recipe By
  • Cook & Prep: 35 m
  • Serving: 6
  • Contains:

If you asked me what my favorite cheese is, I would not be able to pick just one, but I can assure you that haloumi would be a top contender. I enjoy the firm texture, and when fried, it yields a crispy, salty skin that’s irresistible. Using it to top this pasta, which has a fresh, creamy flavor from the pesto, makes for the perfect balance of flavors.

Ingredients (14)


Haloumi Strips

Basil-mint Pesto

Sommelier Suggests

Start Cooking

Cook the 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 and sauté for 2 to 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.

Fry the 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 bottoms 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.

For the 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.

To Assemble

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

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