Pesto linguine with cherry tomatoes & halloumi

Name: Pesto linguine with cherry tomatoes & halloumi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g linguine; 25 g pack basil; 25 g toasted pine nuts; 1 garlic clove, roughly chopped; 20 g vegetarian hard cheese, finely grated; 1 Essential lemon, juice; 1 tbsp extra virgin olive oil; 500 g pack Essential cherry tomatoes, halved; 250 g pack Essential 30% reduced fat halloumi, coarsely grated

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Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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300g linguine
25g pack basil
25g toasted pine nuts
1 garlic clove, roughly chopped
20g vegetarian hard cheese, finely grated
1 Essential lemon, juice
1 tbsp extra virgin olive oil
500g pack Essential cherry tomatoes, halved
½ x 250g pack Essential 30% reduced fat halloumi, coarsely grated

Cook the linguine in a large pan of boiling salted water according to the pack instructions. Reserve a mugful of the cooking water before draining.
Meanwhile, set aside some of the small basil leaves, then roughly chop the rest (including the stalks). Put in a blender along with the pine nuts, garlic, hard cheese, lemon juice, oil and 2 tbsp of the pasta cooking water; whizz to a coarse paste.
Return the drained pasta to the pan and stir in the pesto, adding a little more of the reserved cooking water to help it combine. Stir through the tomatoes and halloumi, divide between 4 plates and scatter over the reserved basil leaves.

Typical values per serving when made using specific products in recipe