Creamy pesto pasta with crispy fried halloumi - trust me on this one, it’s a game changer #ad Ingredients for 4: 180g @Riverina Dairy Co. Cyprus Style Halloumi, grated 1 tbsp olive oil 1 onion, diced Salt and pepper 180g sun dried tomatoes, roughly chopped 30g fresh spinach 3 garlic cloves, finely chopped 190g pesto 150ml thickened cream 350g spaghetti 1/3 Parmesan, freshly grated Method: 1. Being a large pot of water to boil and salt heavily until it tastes like the ocean. 2. In a nonstick pan grill the grated halloumi. Don’t worry if it looks like it’s melting back together, once it’s cooked enough, it will begin to separate again. 3. Once the halloumi is golden and crunchy, remove from the pan. 4. By now, the water should be at a rolling boil. Add the pasta and cook until al dente. 5. In the same pan with olive oil, saute the onions with salt and pepper until translucent. 6. Once softened, add the sun-dried tomatoes and saute together for an additional minute. 7. Add...