Red Pesto Spaghetti With Arugula And Halloumi

• 18 oz spaghetti
• 9 oz halloumi, diced
• 4 oz sun-dried tomatoes, roughly chopped
• 5 oz roasted red peppers, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup cashews
• 1.5 oz Parmesan cheese, grated, plus extra to serve
• 1/3 cup extra virgin olive oil
• 3 oz baby arugula
• 1 handful fresh basil leaves, shredded

1. Preheat oven to 425u0b0F. Cook spaghetti in boiling salted water until al dente. Drain, reserving 3/4 cup pasta water. Return spaghetti to pan.
2. Meanwhile, place halloumi on a baking tray and bake for 8-10 mins, until golden brown.
3. To make the pesto, place tomatoes, peppers, garlic, cashews and Parmesan in a food processor and chop finely. With the motor running, slowly drizzle in oil to emulsify. Season.
4. Toss pesto, reserved pasta water, arugula and halloumi with spaghetti. Spoon into serving bowls and sprinkle with shredded basil and Parmesan.

halloumi, tomatoes, red peppers, garlic, cashews, parmesan cheese, extra virgin olive oil, baby arugula, basil

Taken from recipes-plus.com/api/v2.0/recipes/32524 (may not work)