This is a little treat I whipped up for myself with all the left overs I had over in the fridge. It turned out great it will be making it into my regular collection. Quick, easy and delicious, just what I look for in a weekday dinner. My boyfriend was lucky to get some. I used penne pasta in this dish but you could use any other kind of shaped pasta you can find, spaghetti would be ok but not ideal, don’t use macaroni. It has no place in this dish.


300g penne pasta (you can alter this to a bigger or smaller portion if you like, it’s currently on sale in Homeplus 1,800 for 500g)

60g of Halloumi (I just used the leftovers I had, you could use any other kind of cheese though)

100g Anti Pasto peppers (recipe here)

3 cloves of garlic

3 tablespoons of pesto (recipe below, but you can use the jar stuff if you like, its at Costco and the foreign food mart)

15 cherry tomatoes halved ( I soaked my in a little olive oil and balsamic vinegar first with a pinch of salt)

A generous grating of fresh parmesan


Cook the penne in salted water for about 10 minutes or until its al dente and drain. Fry the garlic in a little butter or oil until its soft and slightly browned. Add the halloumi until its also browned on each side, it should only take a minute or too. Next add the cherry tomatoes and peppers and stir for a minute or 2. Finally add the pasta and pesto until everything is well coated. Leave on the heat for a further minute or so until the pesto is warmed through, then transfer to a bowl and top with the grated parmesan. Voila a fantastic dinner made from leftovers.

Homemade Pesto


100g of basil (it’s all my plant could muster, if you have more use it)

100g of spinach ( I used this to bulk up the lack of basil, but I found it worked rather well)

50g of walnuts (I’m pretty sure I have seen pine nuts in Homeplus, but you can use walnuts or almonds in their place)

3-6 table spoons of olive oil.

A generous grating of fresh parmesan.

A  small pinch of salt


Put the basil, spinach, walnuts and olive oil in the blender for a minute or so until it resembles the consistency of pesto. Add more oil if you need it, or add more spinach/basil if it’s too oily. Mix in the grated parmesan and salt. Voilà. This pesto is actually very easy to make and if you already have the basil and parmesan, you can get everything else in a Korea supermarket. I’ve never actually made pesto before as you can get such nice fresh one as home in the supermarket, but here in Korea I haven’t actually found one in a jar that I’ve liked all that much. The pesto will keep in the fridge for at least a week so it’s the perfect pasta accessory.



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