Ingredients:

• 500 gr tricolore fusilli
• 225 gr Halloumi cheese
• 3 tbsp olive oil
• 190 gr basil pesto
• 1 clove of garlic, melted or chopped
• salt & pepper
• 450 gr cherry tomatoes, halved
• 1 tsp oregano
• ½ tsp red pepper flakes
• 1 handful of baby spinach
• 4-5 slices of prosciutto or smoked ham in strips

Preparation:

Fill a saucepan about 2/3 full with water and bring to a boil over high heat.

Add 1 tsp salt along with the fusilli, reduce the heat to medium and cook for 7-8 minutes until the pasta becomes al dente, stirring every now and then.

Drain the pasta reserving 1/4 cup of the cooking water and sprinkle with 1 tbsp olive oil. To a casserole dish add the pasta, the pesto, the garlic, salt, pepper, oregano, red pepper flakes and the cherry tomatoes.

Add the pasta’s cooking water, half of the Halloumi cheese, the spinach and stir gently.

Place on top the rest of the Halloumi cheese cut in sticks and scatter the prosciutto.

Bake at 200° C in a preheated oven for 20 minutes, until the cherry tomatoes soften and the halloumi cheese gets a nice colour.