Pesto linguine with cherry tomatoes & halloumi
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 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
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