Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1 cup (250ml) of the cooking liquid.

Step 2

Meanwhile, heat a chargrill on medium. Cook the haloumi on the grill for 2 mins each side or until charred. Transfer to a plate and cover to keep warm.

Step 3

Heat half the oil in a large frying pan over high heat. Cook tomatoes, stirring, for 3 mins or until they begin to collapse. Add spinach and cook for 1 min or until just wilted. Add pasta. Toss to combine. Combine pesto and reserved cooking liquid in a bowl. Add half the pesto mixture to pan. Toss to combine.

Step 4

Serve the pasta mixture topped with haloumi, remaining pesto mixture, remaining oil and basil. Season.