Chilli Basil Pappardelle + Halloumi

Chilli Basil Pappardelle + Halloumi Recipe

Chilli Basil Pappardelle + Halloumi

Homemade pesto of sun-dried tomatoes, red chilli, basil, pine nuts and extra virgin olive oil mixed through thick ribbons of pappardelle and fried halloumi. An interesting yet winning combination of flavours. This pesto is delicious on loads of other things such as on platters, mixed through a grain, spread on toast, baked on fish or chicken, the list is endless. This pasta is our new go-to for an easy weeknight dinner or entertaining.

CHILLI BASIL PAPPARDELLE + HALLOUM | SERVES 3- 4 | 25 MINUTES

INGREDIENTS

Red Chilli Pesto: 
2/3 cup sun-dried tomatoes, roughly chopped 
1 red chilli, roughly chopped or pinch of chilli flakes
4 garlic cloves, crushed 
1/4 cup nutritional yeast 
1/4 cup pine nuts, toasted
1 tsp apple cider vinegar 
Large handful of basil 
1/2 cup extra virgin olive oil 
1 tsp sea salt 
Black pepper 

Oil
200g halloumi, cut into pieces

250g pappardelle pasta (or GF pasta), cooked according to the packet instructions 

To Serve:
Large handful of basil, roughly chopped 
1/4 cup pine nuts, toasted

METHOD

For the Red Chilli Pesto, add all of the ingredients into a small blender and blitz until everything is well combined and you have a deep red pesto. You still want the pesto to have some texture to it. Set aside. 

Heat some oil in a pan. Once hot, add the halloumi pieces and cook until the halloumi starts to turn golden. This takes ~3 minutes. Once cooked, remove from the heat. 

In a large bowl, add the cooked pappardelle pasta and dollop over the Red Chilli Pesto. You may not end up using all of the pesto. Any leftovers will keep in a jar in the fridge for up to 7 days. 

Toss the pesto through the pasta, then add the halloumi pieces, basil and pine nuts. Give everything one final toss before serving. 

Any leftovers will keep in an airtight container in the fridge for up to 3 days. 


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