Sweet Potato, Haloumi And Almond Pappardelle. New Music From Tribe Royal.

Pappardelle…:)

Here’s something a little bit different. It’s an interesting combination of salty, sweet, creamy and crunchy. I am always amazed at how haloumi takes every dish it is in to the next level and how a little bit of lemon brightens a recipe right up.

Sweet Potato, Haloumi And Almond Pappardelle

Ingredients:

1 medium sweet potato, peeled and chopped
2 tablespoons extra virgin olive oil
½ teaspoon red chili flakes
Sea salt and cracked black pepper
¾ cup (120g) almonds, roughly chopped
200g haloumi, chopped
400g pappardelle
1 cup (240g) mascarpone
2 teaspoons finely grated lemon rind

Directions:

1. Preheat oven to 240°C/475°F.

2. Place the sweet potato, oil, chili flakes, salt and pepper on a large oven tray lined with parchment paper. Bake for 10 minutes.

3. Add the almonds and haloumi to the tray and cook for another 10 minutes or until golden brown.

4. While the sweet potato is baking, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.

5. Return the pasta, cooking liquid, mascarpone and lemon rind to the pan and stir to combine.

6. Serve the pasta topped with the sweet potato mixture and sprinkle with more pepper to serve.

Serves 4

Recipe from Donna Hay