PASTA WITH MINT PESTO AND CHERRY TOMATOES

• • 1 package (500g) pasta (farfalle, penne, etc.)
• • 1 tsp Salt
• • 2 Maggi pasta stock cubes
• • 3 L Water

For the Cherry Tomatoes

• • ½ kg Cherry tomatoes
• • 200 g Halloumi cheese, cut into cubes
• • 3 cloves of garlic, mashed
• • ¼ cup Olive oil
• • 1 tsp Salt
• • ½ tsp Black pepper
• • 3-4 sprigs of fresh thyme
• • 3-4 sprigs of fresh oregano

For the Mint Pesto

• • 1 cup Mint leaves
• • 1/3 cup Olive oil
• • ½ cup Pine nuts
• • 2 clove Garlic, finely chopped
• • 1 1/2 cup Grated halloumi cheese
• • ½ tsp Salt
• • ½ tsp Black pepper

For the Cherry Tomatoes:

1. 1. Cut the cherry tomatoes in half, or into quarters if they are large, and place them in a bowl. Add the halloumi, garlic, and drizzle with olive oil. Sprinkle with salt, pepper, fresh thyme, and oregano, and mix. Place them on a baking tray and bake in a preheated oven at 200°C for 40 minutes. Meanwhile, put the water in a saucepan, cover with the lid, and let the water come to a rolling boil. Add the salt and the stock cubes. Stir and add the pasta. Let the broth boil again and cook for 8 minutes. Turn off the heat and drain the pasta. Keep 1 cup of the cooking liquid.

For the Pesto:

1. 1. In a small pan, toast the pine nuts on all sides. Let them cool. In a small blender, place all the ingredients for the pesto. Blend well. Return the pasta to the saucepan and add the mint pesto and the reserved cooking liquid. Mix well and add the roasted cherry tomatoes. Stir gently and serve. If you like, add extra grated halloumi cheese.