Pesto Pasta With White Beans and Halloumi

2 min Added by Julian

⅓cup/75 milliliters olive oil 6garlic cloves, peeled and thinly sliced 1medium green serrano chile, stemmed and halved lengthwise 1tablespoon fresh thyme leaves, chopped 2(15.5-ounce/400-gram) cans cannellini beans, drained and rinsed 3cups (about 9 ounces/250 grams) short, twirled pasta, preferably gemelli or trofie pasta 3cups/700 milliliters chicken or vegetable stock Kosher salt and black pepper ¼cup/60 milliliters lemon juice (from 2 lemons) 1block halloumi (around 7 ounces/200 grams), very finely grated FOR THE ARUGULA (ROCKET) PESTO

Heaping ⅓ cup/50 grams pine nuts, well toasted 2small garlic cloves, roughly chopped 3lightly packed cups (about 2 ounces/60 grams) arugula (rocket), roughly chopped ½cup/20 grams roughly chopped parsley (leaves and tender stems only) ⅓cup/90 milliliters olive oil, plus more as needed Kosher salt and black pepper

Step 1 Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.

Step 2 As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, ½ teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.

Step 3 When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.