Rocket Pesto Halloumi Pasta
How to make halloumi pasta with homemade rocket pesto. This healthy recipe features crispy cheese with vegetarian arugula pesto.
Servings: 4
Calories: 745kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Skillet
- Large pot
- Wooden spoon or spatula
Ingredients
- 5 tbsp Olive Oil
- 6 Garlic Cloves thinly sliced
- 1 Serrano Chile halved lengthwise, seeds removed
- 19 oz Canned Cannellini Beans drained and rinsed
- 9 oz Dried Pasta like Penne, Rigatoni or Fusilli
- 3 cups Chicken or Vegetable Stock
- 1/4 cup Lemon Juice
- 7 oz Halloumi Cheese cut into cubes
- Salt and Pepper
Arugula Pesto
- 1/3 cup Pine Nuts
- 2 Garlic Cloves chopped
- 3 cups Arugula chopped
- 1 cup Parsley chopped
- 6 tbsp Olive Oil
Instructions
- Put the oil into a large saute pan, for which you have a lid, and place on medium-high heat. Once hot, add the garlic and chile and cook for 2 minutes, stirring often, until the garlic is golden. Add the beans, pasta, stock and 1.5 tsp salt and plenty of pepper and bring to a simmer. Turn the heat down to medium, cover with a lid, and cook for 10-12 minutes. Remove from the heat and let it sit, lid off, for about 10 minutes.
- Meanwhile, make the pesto by first putting the pine nuts, garlic, arugula, parsley, 3 tbsp of oil and 1/4 tsp salt, and a good grind of pepper into a food processor. Pulse a few times, scraping down the bowl until you have a coarse paste. Stir in the remaining 3 tbsp of oil.
- Meanwhile, pan fry halloumi chunks over a high heat until golden brown and crispy on each side.
- When ready, stir the lemon juice and the pesto into the pasta, toss then transfer to a large shallow bowl.
- Garnish with crispy halloumi cheese and serve hot.
Nutrition
Calories: 745kcal | Carbohydrates: 57.3g | Protein: 18.9g | Fat: 52.2g | Saturated Fat: 9g | Sodium: 621mg | Potassium: 299mg | Fiber: 4.7g | Sugar: 4.2g | Calcium: 316mg | Iron: 5mg
