500 g tri-color rotini
225 g Dodoni Halloumi cheese
3 tbsp olive oil
190 g basil pesto
1 clove of garlic, melted or chopped
salt & pepper
450 g 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
Fill a saucepan about 2/3 full with water and bring to a boil over high heat. Add 1 tsp salt along with the rotini, 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, boukovo and the cherry tomatoes. Add the pasta’s cooking water, half of the Dodoni Halloumi cheese, the spinach and stir gently.
Place on top the rest of the DODONI Halloumi cheese cut in sticks and scatter the prosciutto, sprinkling. Bake at 200° C in a preheated oven for 20 minutes, until the cherry tomatoes soften and the halloumi cheese gets a nice color.