My basil plants are growing insanely fast this year and I have more basil than I could ever imagine to have. Even if I use it several times every week I can’t manage to keep up with how fast it grows. This weekend I did a very delicious pasta based on homemade pesto, a perfect way to use your basil. I added some halloumi for a nice saltiness and cherry tomatoes for a bit of sweetness in the pasta. So good!
Recipe: Bucatini with homemade pesto, cherry tomatoes and halloumi
Summary: A tasty summery pasta with homemade Pesto, cherry tomatoes and halloumi. Easy to make and absolutely delicious!
- 300 g Bucatini
- 200 g Cherry tomatoes
- 100 g halloumi cut in 2×2 cm
- 100 g fresh basil leaves
- 2 cloves garlic, finely chopped
- 3 tablespoons pine nuts
- 50 gram shredded Parmesan
- Salt and black pepper
- 8 tablespoons olive oil
- 20 g softened butter
- Wash the basil and let it it dry on some paper towels.
- Chop the garlic finely.
- Combine basil, finely chopped garlic, olive oil and pine nuts in the bowl for your food processor, if you don’t have one, you can use a mortar or even a handheld mixer as well.
- Add the shredded Parmesan to the bowl and mix with your hands or a fork until evenly spread, lastly, add the room temperatured butter and mix together.
- Season with a pinch of salt and black pepper.
- Add a tablespoon of warm pasta water to dilute the pesto when mixing with the pasta.
- Cut the halloumi into 2×2 cubes and fry a few minutes or until you get a nice colour. Put in a bowl and add the tomatoes and let them fry for a few minutes as well.
- Mix the pesto with the boiled bucatini, add halloumi and cherry tomatoes and serve with some black pepper.
Ready in: 15 minutes