Pasta with Halloumi Pepper Sauce

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F (or 200 C).
  • Slice the peppers into quarters, cutting out the seeds.
  • Lay on a lightly oiled baking tray, skin side up.
  • At the same time, rub the heads of garlic with a little olive oil and set on the tray with the peppers.
  • Bake for 25 minutes.
  • When you take the tray out of the oven, cover the peppers with clingfilm and leave to"sweat" for 10 minutes.
  • This helps loosen the skin.
  • Peel the peppers and place in a food processor.
  • Now trim the stalk end off the garlic, cutting into the cloves.
  • Squeeze the soft garlic into the food processor with the peppers.
  • Add a squeeze of lemon juice, a couple tablespoons water, salt and pepper to taste.
  • Blitz to a purée and, while the motor is running, add a couple tablespoons olive oil.
  • Transfer the purée to a small saucepan.
  • At the same time, start to cook the pasta.
  • While the pasta is cooking, finish off the sauce.
  • Chop the halloumi into chunks and stir into the sauce over a low heat until the pieces soften.
  • Drain the pasta and toss with the ricotta and most of the basil.
  • Pour the sauce over and garnish with the remaining basil.
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