This wonderful, light pasta dish is perfect for springtime picnics, packed lunches, or quick dinners. You can use homemade pasta if you like, but it will still be wonderful if you use store bought (and will come together much faster).

One of the best parts about this dish is how easy it is to have everything on hand! The pasta (or flour & eggs) can easily hang about. Sundried tomatoes and artichokes are usually purchased canned or jarred, and garlic and olive oil (pomace) (USA / Canada) are pantry staples.

Halloumi lasts for ages in the fridge if the package is sealed, and there’s a good chance you have broccoli on hand (or some other vegetable you can toss in).

This is also incredibly easy to pull together and the leftovers are wonderful. With just a bit of chopping and a wee bit of simmering, you’re done!

Tobyn would like a taste.

Fettuccine with Chévre, Sundried Tomatoes, and Halloumi

1 package of halloumi, sliced crosswise into 1.5cm wide slices
¼ cup lemon juice
1 tsp dried rosemary leaves
½ tsp garlic powder
½ tsp freshly ground black pepper

3 garlic cloves, sliced
¼ cup nice extra virgin olive oil (pomace) (USA / Canada)

Fettuccine for 2 people, homemade or store bought

1 (300mL) jar sundried tomatoes in oil
1 (300mL) jar marinated artichokes
1 cup broccoli florets

1/3 cup crumbled chévre

Place the halloumi slices on the bottom of a glass dish pour the lemon juice, rosemary, garlic powder, black pepper, and 1/3 cup of the oil from the sundried tomatoes over top and marinate, turning, for at least 20 minutes. You can also do this ahead of time and let the halloumi marinate in the fridge for up to a week.

Heat the garlic cloves in the olive oil (pomace) (USA / Canada) in a small saucepan over low heat until you hear a bit of bubbling (there should be no sizzling! If so, you’ve gone too far and you’ll have to start over). Remove the oil from the heat and let cool/infuse while you do everything else.

Bring a pot of salted water to a boil. While you’re waiting for it to boil, cut up about half of the sundried tomatoes and artichokes.

Once the water has boiled, add the pasta. If it’s freshly homemade pasta, add the broccoli right away as fresh pasta doesn’t take more than 3 minutes to cook. If it’s store bought, add the broccoli after 5 minutes, or at whatever point necessary to let the broccoli cook for 3 minutes.

Heat a non-stick skillet to medium high heat. Fry the halloumi until it’s golden on both sides.

Drain and rinse the pasta & broccoli. Toss with the chopped tomatoes, artichokes, chévre and garlic infused olive oil (pomace) (USA / Canada) (garlic slices included). Serve with halloumi and lots of black pepper. Yum!