Bucatini with homemade pesto, cherry tomatoes och halloumi

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


  1. Wash the basil and let it it dry on some paper towels.
  2. Chop the garlic finely.
  3. 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.
  4. 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.
  5. Season with a pinch of salt and black pepper.
  6. Add a tablespoon of warm pasta water  to dilute the pesto when mixing with the pasta.
  7. 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.
  8. Mix the pesto with the boiled bucatini, add halloumi and cherry tomatoes and serve with some black pepper.

Ready in: 15 minutes

Portions: 6

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