Pasta with halloumi

Method

1. Bring a large pan of water to the boil, then add 350g fresh pasta, such as penne, and cook for 4 minutes. Add 250g peas for the final minute, then drain and stir through 1 tbsp olive oil, a handful of fresh basil leaves, 3 tbsp basil pesto, 25g grated Parmesan, 150g sliced chargrilled antipasto courgettes and 100g baby spinach.
2. Meanwhile, place 225g sliced haloumi in a hot non-stick frying pan and fry until golden on each side. Serve on top of the pasta, scattered with extra basil leaves.