This red pepper pesto pasta is an absolute winner! I remember the first time I made it—almost two decades ago. It all began when I mastered the art of making a cheese sauce, which serves as the base for this dish. The classic white sauce, with or without cheese, is enhanced by adding fresh basil and red pepper pesto. Just toss in the pasta and a handful of Pecorino Romano cheese, and you’re set!
What makes this dish special is its versatility; it pairs beautifully with shrimp, chicken, and even bacon. In my version of red pepper pesto pasta with halloumi, I prepared a simple white sauce and mixed in the red pepper pesto. Then I topped the pasta with grilled halloumi and garlicky rosa tomatoes, and dinner was served!
I hope you enjoy my red pepper pesto pasta recipe with halloumi!
INGREDIENTS
- 300g Halloumi
- 250g Pasta (your choice)
- 125g Roasted Pepper Pesto
- 75g Mini Rosa Tomatoes
- 100ml Fresh Cream
- 40g Butter
- 3 tbsp Flour
- 3 Cloves Garlic, minced
- ½ tsp Chili Flakes
- 2 Cups Milk
- ½ Cup Pasta Water
- Fresh Parsley, for garnish
METHOD
- Slice the halloumi into thick rectangles.
- Fry the halloumi in a pan until golden brown on both sides.
- Boil your choice of pasta until al dente.
- Remove the grilled halloumi from the pan. Add the minced garlic, chili flakes, and diced tomatoes.
- Cook for a couple of minutes with the lid on, then remove from the pan.In the same pan, melt the butter.
- Add the flour and cook the roux for a couple of minutes.
- Gradually whisk in the milk to prevent lumps, followed by the fresh cream.
- Once the sauce is smooth and silky, mix in the roasted pepper pesto.
- Season the sauce with salt, then add the cooked pasta, coating it thoroughly with the creamy pesto sauce.
- Top the pasta with the garlicky tomatoes and grilled halloumi
- .Finish with a sprinkle of fresh parsley and enjoy!