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Pesto linguine with cherry tomatoes & halloumi
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Add grated halloumi and juicy raw tomatoes for a fresh spin on the classic pesto pasta.
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.
Typical values per serving:
Source of protein
This recipe was first published in September 2020.