Red Pesto Spaghetti With Arugula And Halloumi Recipe

Name: Red Pesto Spaghetti With Arugula And Halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 oz spaghetti; 9 oz halloumi, diced; 4 oz sun-dried tomatoes, roughly chopped; 5 oz roasted red peppers, roughly chopped; 2 cloves garlic, minced; 1/2 cup cashews; 1.5 oz Parmesan cheese, grated, plus extra to serve; 1/3 cup extra virgin olive oil; 3 oz baby arugula; 1 handful fresh basil leaves, shredded

Servings: persons

18 oz spaghetti
9 oz halloumi, diced
4 oz sun-dried tomatoes, roughly chopped
5 oz roasted red peppers, roughly chopped
2 cloves garlic, minced
1/2 cup cashews
1.5 oz Parmesan cheese, grated, plus extra to serve
1/3 cup extra virgin olive oil
3 oz baby arugula
1 handful fresh basil leaves, shredded

1
Preheat oven to 425u00b0F. Cook spaghetti in boiling salted water until al dente. Drain, reserving 3/4 cup pasta water. Return spaghetti to pan.
2
Meanwhile, place halloumi on a baking tray and bake for 8-10 mins, until golden brown.
3
To make the pesto, place tomatoes, peppers, garlic, cashews and Parmesan in a food processor and chop finely. With the motor running, slowly drizzle in oil to emulsify. Season.
4
Toss pesto, reserved pasta water, arugula and halloumi with spaghetti. Spoon into serving bowls and sprinkle with shredded basil and Parmesan.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 oz spaghetti, 9 oz halloumi, diced, 4 oz sun-dried tomatoes, roughly chopped, 5 oz roasted red peppers, roughly chopped, and more.

Yes, Red Pesto Spaghetti With Arugula And Halloumi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pesto Spaghetti With Arugula And Halloumi

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