Pasta	g
Tahini Paste	g
Garlic Clove
Avocado
Pistachios	tbsp
Lemon Juice	tbsp
Fresh Basil	g
Fresh Mint	g
Olive Oil	ml
Parmesan Cheese	tbsp
Halloumi Cheese	g
Cherry Tomatoes	g
Sesame Seeds
Salt & Pepper to taste

1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Just before draining, reserve a cup of the pasta cooking water. Drain the pasta and set aside.
2. To make the creamy sauce, peel the garlic cloves. Wash the basil and mint, pat try and pluck the leaves from the stalks. Halve the avocado, remove the core and remove the pulp from the skin.
3. In a food processor, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, and olive oil. Blend until you have a pesto like sauce, adding more olive oil if needed to thin. Add the parmesan and season with salt and pepper to taste.
4. Pour the avocado pesto sauce over the hot pasta. Toss well to combine, thin the sauce with pasta cooking water if needed.
5. Heat a large skillet over medium heat and add a drizzle of olive oil. Dab the halloumi with kitchen paper and cut across into pieces of the same size.
6. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.
7. In the meantime wash and halve the cherry tomatoes.
8. Divide the warm pasta among bowls or plates. Top with the halloumi cheese, tomatoes and sesame seeds.

More recipes on: www.beastfeast.eu