
Stews + Bean Bowls, White Bean Recipes -
Pesto Pasta With White Beans + Halloumi
Servings
4
Author:
Yotam Ottolenghi
Ingredients
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75ml Olive Oil
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6 garlic cloves, peeled and thinly sliced
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1 medium green serrano chile, stemmed and halved lengthwise
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1 tablespoon fresh thyme leaves, chopped
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1 x 660g jar Organic White Beans, drained and rinsed
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250g short, twirled pasta, preferably gemelli or trofie pasta
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700ml chicken or vegetable stock
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Kosher salt and black pepper
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60ml lemon juice (from 2 lemons)
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200g halloumi, very finely grated
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50g pine puts, well-toasted
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2 small garlic cloves, roughly chopped
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60g arugula (rocket), roughly chopped
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20g roughly chopped parsley (leaves and tender stems only)
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90ml olive oil, plus more as needed
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Kosher salt and black pepper
For the Arugula (Rocket) Pesto
Directions
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.
As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 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.
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.
We've de-Americanised this recipe from the NYT Cooking for you + made it more Bold Bean Co friendly. The original for the recipe is here.