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

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
1/2 x 250g pack Essential 30% reduced fat halloumi, coarsely grated

Method

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.