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Pesto linguine with cherry tomatoes & halloumi

Pesto linguine with cherry tomatoes & halloumi

4 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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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
  • ½ x 250g pack Essential 30% reduced fat halloumi, coarsely grated

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,819kJ/ 433kcals

Fat

16g

Saturated Fat

5.8g

Carbohydrates

49g

Sugars

6.3g

Fibre

6.1g

Protein

19g

Salt

0.8g

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