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Halloumi pasta orecchiette with tomato-almond pesto
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 5 out of 5.13 ratingsRate
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Combine toasted almonds with fresh basil, juicy cherry tomatoes and golden sultanas for a twist on classic pesto to stir through orecchiette
Vegetarian
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Try our recipe for orecchiette with halloumi and tomato-almond pesto, then try our orecchiette with broccoli and chilli sauce, crispy sausage orecchiette and shrimp and saffron butter orecchiette. Now try more easy orecchiette recipes.
Halloumi pasta orecchiette recipe with tomato-almond pesto
Ingredients
Nutrition
-
200g mixed colour cherry tomatoes
halved
-
60g flaked almonds
toasted
-
20g basil
torn
-
2 garlic cloves
sliced
-
1 red chilli
sliced
-
50g pitted Nocellara olives
sliced
-
30g golden raisins
roughly chopped
-
3 tbsp extra-virgin olive oil
-
300g orecchiette
-
225g halloumi
cut into small cubes
-
½ lemon
juiced
Nutrition: per serving
- kcal661
- fat32.7g
- saturates11.7g
- carbs61.2g
- sugars11.1g
- fibre3.6g
- protein28.7g
- salt2.1g
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Method
-
step 1
Put the tomatoes, almonds, most of the basil, the garlic, chilli, olives and raisins in a small food processor. Drizzle in 2 tbsp of olive oil and season lightly with salt and pepper. Pulse to create a chunky pesto.
-
step 2
Bring a large pan of salted water to the boil. Cook the orecchiette according to pack instructions, reserving the cooking water. Meanwhile, heat the remaining oil in the pan and cook the halloumi cubes on all sides until golden. Remove from the pan.
-
step 3
Pour the pesto into the pan with a large splash of pasta cooking water. Transfer the pasta straight into the pesto pan, mixing well and adding more pasta water to emulsify the sauce. Squeeze over the lemon juice, season well, stir through the halloumi and sprinkle with the left-over basil.
Now try more vegetarian pasta recipes.
Authors
Helena Busiakiewicz
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A star rating of 5 out of 5.13 ratings
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