* 5 tbsp Olive Oil * 6 Garlic Cloves thinly sliced * 1 Serrano Chile halved lengthwise, seeds removed * 19 oz Canned Cannellini Beans drained and rinsed * 9 oz Dried Pasta like Penne, Rigatoni or Fusilli * 3 cups Chicken or Vegetable Stock * 1/4 cup Lemon Juice * 7 oz Halloumi Cheese cut into cubes * Salt and Pepper
# Arugula Pesto
* 1/3 cup Pine Nuts * 2 Garlic Cloves chopped * 3 cups Arugula chopped * 1 cup Parsley chopped * 6 tbsp Olive Oil
# Instructions
* Put the oil into a large saute pan, for which you have a lid, and place on medium-high heat. Once hot, add the garlic and chile and cook for 2 minutes, stirring often, until the garlic is golden. Add the beans, pasta, stock and 1.5 tsp salt and plenty of pepper and bring to a simmer. Turn the heat down to medium, cover with a lid, and cook for 10-12 minutes. Remove from the heat and let it sit, lid off, for about 10 minutes. * Meanwhile, make the pesto by first putting the pine nuts, garlic, arugula, parsley, 3 tbsp of oil and 1/4 tsp salt, and a good grind of pepper into a food processor. Pulse a few times, scraping down the bowl until you have a coarse paste. Stir in the remaining 3 tbsp of oil. * Meanwhile, pan fry halloumi chunks over a high heat until golden brown and crispy on each side. * When ready, stir the lemon juice and the pesto into the pasta, toss then transfer to a large shallow bowl. * Garnish with crispy halloumi cheese and serve hot.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/rocket-pesto-halloumi-pasta-recipe/).
# Ingredients
* 5 tbsp Olive Oil
* 6 Garlic Cloves thinly sliced
* 1 Serrano Chile halved lengthwise, seeds removed
* 19 oz Canned Cannellini Beans drained and rinsed
* 9 oz Dried Pasta like Penne, Rigatoni or Fusilli
* 3 cups Chicken or Vegetable Stock
* 1/4 cup Lemon Juice
* 7 oz Halloumi Cheese cut into cubes
* Salt and Pepper
# Arugula Pesto
* 1/3 cup Pine Nuts
* 2 Garlic Cloves chopped
* 3 cups Arugula chopped
* 1 cup Parsley chopped
* 6 tbsp Olive Oil
# Instructions
* Put the oil into a large saute pan, for which you have a lid, and place on medium-high heat. Once hot, add the garlic and chile and cook for 2 minutes, stirring often, until the garlic is golden. Add the beans, pasta, stock and 1.5 tsp salt and plenty of pepper and bring to a simmer. Turn the heat down to medium, cover with a lid, and cook for 10-12 minutes. Remove from the heat and let it sit, lid off, for about 10 minutes.
* Meanwhile, make the pesto by first putting the pine nuts, garlic, arugula, parsley, 3 tbsp of oil and 1/4 tsp salt, and a good grind of pepper into a food processor. Pulse a few times, scraping down the bowl until you have a coarse paste. Stir in the remaining 3 tbsp of oil.
* Meanwhile, pan fry halloumi chunks over a high heat until golden brown and crispy on each side.
* When ready, stir the lemon juice and the pesto into the pasta, toss then transfer to a large shallow bowl.
* Garnish with crispy halloumi cheese and serve hot.