Description
Halloumi and Pesto Pasta
Craving some comfort food? This Halloumi and Pesto Pasta is perfect for a midweek treat! The salty halloumi, creamy pesto, and crunchy pine nuts make this dish irresistibly delicious. Whether you make your own pesto or grab a jar, this recipe is all about rich flavors and easy steps to make something special. Give your weeknight a twist with this tasty, cheesy delight!
1 packet of halloumi, cubed
250g spaghetti
75g garden peas (defrosted)
1 onion, diced
1 green pepper, diced
25g pine nuts
60g fresh basil, 50g pine nuts, 20g Parmesan, 2 garlic cloves, 100ml rapeseed oil (for pesto)
Directions:
1. Toast pine nuts. Cook pasta.
2. Make pesto by blending basil, pine nuts, Parmesan, garlic, and oil.
3. Fry onion, pepper, add halloumi, peas, and pesto. Add pasta and mix.
Prep Time: 20 mins
Kcal: ~600
Step-by-Step Guide
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, place a dry frying pan over medium heat. Add the pine nuts and toast for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Set aside.
3. To make the pesto, combine the fresh basil, 50g pine nuts, grated Parmesan, garlic cloves, and rapeseed oil in a food processor. Blend until a coarse paste forms. Season with a pinch of salt.
4. In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Add the diced onion and green pepper. Sauté for 5-7 minutes until softened.
5. Increase the heat to medium-high. Add the cubed halloumi to the pan and fry for 2-3 minutes on each side until golden brown.
6. Reduce the heat. Stir in the defrosted peas and your prepared pesto. Add the drained pasta and a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated and glossy.
7. Serve immediately, topped with the toasted pine nuts.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad of rocket (arugula) and cherry tomatoes with a light lemon vinaigrette to cut through the richness. For a heartier meal, serve with grilled chicken or prawns. A chilled glass of Sauvignon Blanc or Pinot Grigio complements the salty halloumi and herbal pesto perfectly.
How-to Summary
Toast pine nuts. Cook pasta, reserving some water. Blend basil, pine nuts, Parmesan, garlic, and oil into pesto. Sauté onion and pepper, then pan-fry halloumi until golden. Combine peas, pesto, pasta, and a splash of pasta water in the pan. Toss everything together and top with toasted nuts.
Frequently Asked Questions
Can I use a different cheese? Halloumi is key for its high melting point and salty, squeaky texture. For a similar result, try fried paneer. Feta will melt and crumble differently.
How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a little water or oil to loosen the pesto sauce.
Can I make this dish ahead of time? You can prepare the pesto up to 3 days in advance. For best results, cook and assemble the pasta just before serving to maintain the halloumi’s texture.
What can I substitute for pine nuts? Toasted walnuts, almonds, or sunflower seeds make excellent, more affordable alternatives in both the pesto and the topping.
Is this recipe vegetarian? Yes, as written, this recipe is vegetarian. Ensure the Parmesan cheese you use is made with vegetarian rennet if required.
Common Mistakes to Avoid
- Overcooking the halloumi: Fry it just until golden to keep it from becoming tough and rubbery.
- Skipping the pasta water: The starchy reserved water is essential for creating a silky, emulsified sauce that clings to the pasta.
- Blending the pesto into a smooth paste: Pulse to a coarse texture for the best flavor and mouthfeel.
- Adding raw garlic directly to the pan: The garlic is blended raw into the pesto; frying it separately can make it bitter.
Conclusion
This Halloumi and Pesto Pasta is a guaranteed crowd-pleaser that transforms simple ingredients into a luxurious, comforting meal. Its combination of textures—from crispy halloumi to creamy sauce and al dente pasta—makes every bite exciting. Quick enough for a busy weeknight yet special enough for entertaining, this recipe is a versatile keeper for your culinary repertoire. Give it a try and enjoy the delicious, cheesy results!