cup/75 milliliters olive oil
garlic cloves, peeled and thinly sliced
medium green serrano chile, stemmed and halved lengthwise
tablespoon fresh thyme leaves, chopped
(15.5-ounce/400-gram) cans cannellini beans, drained and rinsed
cups (about 9 ounces/250 grams) short, twirled pasta, preferably gemelli or trofie pasta
cups/700 milliliters chicken or vegetable stock
Kosher salt and black pepper
cup/60 milliliters lemon juice (from 2 lemons)
block halloumi (around 7 ounces/200 grams), very finely grated
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.