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    Pesto linguine with cherry tomatoes & halloumi

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    Pesto linguine with cherry tomatoes & halloumi

    Add grated halloumi and juicy raw tomatoes for a fresh spin on the classic pesto pasta.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    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


    1. 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. 

    2. 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.

    3. 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.

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