There’s something truly irresistible about a dish that brings you the warmth of summer, no matter the season. As a cooking enthusiast, I’ve always believed that the best dishes are those that evoke a feeling or memory, and this deliciously creamy pesto pasta with grilled halloumi and roasted cherry tomatoes does just that. The vibrant flavors and colors remind me of sunny days and lazy lunches in a garden, where time seems to slow down, and food becomes an experience.
Pasta has always been a staple in our household, offering endless possibilities for creativity. But there’s something particularly delightful about combining pasta with pesto. The aromatic allure of basil, nuts, and cheese blended into a luscious green sauce is simply mouth-watering. Pair that with the creamy, salty joy of halloumi and the bright, sweet burst of roasted cherry tomatoes, and you have a dish that feels both indulgent and refreshing.
One of the joys of cooking is how certain ingredients can transform a simple meal into an extraordinary one. Halloumi, with its unique ability to retain firmness when grilled, provides a fantastic contrast to the tender pasta, while roasted cherry tomatoes add a hint of sweetness that balances the dish beautifully. And, of course, the rich pesto ties it all together, creating a harmonious medley of taste and texture.
The method for this pasta is wonderfully straightforward, making it perfect for a quick weeknight dinner or even as a centrepiece for a casual gathering with family and friends. Plus, it’s easily customizable. Feel free to experiment with various pesto recipes, or perhaps add a handful of spinach for an extra splash of color and nutrition.
As I was assembling this dish for the first time, I couldn’t help but think of all the little moments that make life delightful. Sometimes, the simple act of cooking with fresh ingredients, the rich aroma of garlic wafting through the kitchen, or the satisfying sizzle of halloumi in a pan transcends the everyday routine. It’s a reminder to savor not just the meals, but the process of creating them.
So, why not take a moment, embrace the flavors, and let this creamy pesto pasta transport you to a sun-drenched haven? Whether you’re cooking for yourself, your partner, or a crowd, this dish is sure to leave everyone satisfied and reminiscing about the taste of summer, even if the weather says otherwise. Happy cooking!
Ingredients
– 300g penne pasta
– 200g halloumi cheese, sliced
– 250g cherry tomatoes, halved
– 100g basil pesto
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 50g grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Method
1. **Prepare the Pasta**: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to the package instructions (usually about 10-12 minutes). Once cooked, drain the pasta and set aside.
2. **Roast the Cherry Tomatoes**: Preheat the oven to 200°C (390°F). Arrange the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 15 minutes, or until the tomatoes start to blister and release their juices. Remove from the oven and set aside.
3. **Grill the Halloumi**: While the tomatoes are roasting, heat a non-stick frying pan over medium heat. Add the remaining 1 tablespoon of olive oil. Grill the halloumi slices for 2-3 minutes on each side, or until they are golden brown. Remove from the pan and set aside.
4. **Combine Ingredients**: In the same frying pan used for the halloumi, add the minced garlic and sauté for about 1 minute until fragrant. Lower the heat and stir in the basil pesto, then add the drained pasta and toss to coat evenly.
5. **Finishing Touches**: Gently fold in the roasted cherry tomatoes and grilled halloumi. Transfer the pasta to serving dishes.
6. **Serve**: Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately.
