Day 19: Pasta with halloumi, red peppers, pesto & rucola

No fog, nor freezing temperatures, nor sore muscles, nor icy ground, nor morning darkness will stop us from running! A comfy, slow-paced round before 8AM makes the head ready for the day. So far it is going great, and I am still sticking to my plan.

Distance: 2km
Time:       15:30

And here, the yesterday’s delight by MRB! Pasta with homemade pesto, baked peppers and halloumi:

  20141208_204148 20141208_204215

Pasta:
125g halloumi
1 red pepper (we used the ramiro kind)
2-3 tablespoons pesto
150g of spaghetti
30g rucola
olive oil

  • pre-heat the oven to 200C. Wash the pepper, remove the seeds and cut into slices. Coat in olive oil and put into oven until soft (about 20-30 minutes)
  • slice thickly the halloumi and add to the pepper 5 minutes after it went into the oven
  • cook the pasta al dente and stir in the pesto immediately
  • divide the pasta in two plates, cover with the pepper slices and the halloumi, and decorate with rucola

Pesto:
100g of fresh basil
50g pine nuts
1dl olive oil
50 grated parmesan cheese

  • roast the pine nuts in a non sticky fry pan, without oil or fat
  • clean the basil with water, dry it. add the basil leaves, pine nuts and olive oil into blender, crusher or mix it. stir the parmesan into it
  • add salt and and pepper

Serves 2, with extra leftover pesto to store for a better day.

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4 comments

  1. blackbeanbrownies · December 9, 2014

    So simple yet so good looking.

    Like

  2. BabetaRuns · December 9, 2014

    Yummy!

    Liked by 1 person

  3. chris · December 10, 2014

    Pain in the leg didn’t stop us either. Always happy to arrive though :D

    The food was indeed really nice

    Liked by 1 person

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