Focaccia
Try our incredibly moreish Italian bread glistening with olive oil and studded with rosemary for a satisfying side dish
Halloumi pasta orecchiette with tomato-almond pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g mixed colour cherry tomatoeshalved
- 60g flaked almondstoasted
- 20g basiltorn
- 2 garlic clovessliced
- 1 red chillisliced
- 50g pitted Nocellara olivessliced
- 30g golden raisinsroughly chopped
- 3 tbsp extra-virgin olive oil
- 300g orecchiette
- 225g halloumicut into small cubes
- ½ lemonjuiced
Nutrition: per serving
- kcal661
- fat32.7g
- saturates11.7g
- carbs61.2g
- sugars11.1g
- fibre3.6g
- protein28.7g
- salt2.1g
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.
