1/3cupgrated parmesanor 1/4 cup nutritional yeast if vegan
salt + pepperto taste
8ounceshalloumi cheesesliced (omit if vegan)
1/4cuptoasted pistachios + sesame seeds
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 add to a bowl with the spiralized zucchini.
In a food processor or high powered blender, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, jalapeno 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 + pepper.
Pour the avocado pesto sauce over the hot pasta + zucchini. Toss well to combine, thin the sauce with pasta cooking water if needed.
Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.
Divide the warm pasta among bowls or plates. Top with the halloumi cheese, tomatoes and seeds. EAT!
*If you do not have a spiralizer just thinly slice the zucchini into matchsticks.