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Peruvian Aji Amarillo Pasta with Crispy Halloumi and Corn Salsa
Penne tossed with aji amarillo cream sauce and parmesan, topped with pan-fried halloumi and lime corn salsa.
- 300 g penne pasta
- 200 g halloumi cheese
- 3 tbsp aji amarillo paste
- 200 ml double cream
- 60 g parmesan cheese
- 1 medium white onion
- 4 cloves garlic cloves
- 200 g sweetcorn kernels
- 1 large red bell pepper
- 150 g cherry tomatoes
- 1 small red onion
- 2 large lime
- 30 g fresh coriander
- 4 tbsp olive oil
- 30 g unsalted butter
- 150 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp sea salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil for pasta.
- Step 2
Dice halloumi into 1cm cubes and pat dry with kitchen paper.
- Step 3
For corn salsa: char sweetcorn in a dry pan for 5-6 minutes until lightly blackened.
- Step 4
Dice red pepper, cherry tomatoes, and red onion finely.
- Step 5
Mix charred corn with diced vegetables, lime juice, chopped coriander, and season with salt.
- Step 6
Heat 2 tbsp olive oil in a large pan, fry halloumi cubes for 2-3 minutes per side until golden. Remove and set aside.
- Step 7
In the same pan, sauté diced white onion for 5 minutes until softened.
- Step 8
Add minced garlic, cook for 1 minute until fragrant.
- Step 9
Stir in aji amarillo paste, cumin, and paprika, cook for 2 minutes to release flavours.
- Step 10
Add vegetable stock and simmer for 3 minutes to reduce slightly.
- Step 11
Pour in cream and bring to a gentle simmer, cook for 5 minutes until thickened.
- Step 12
Cook pasta according to package instructions until al dente, reserve 100ml pasta water before draining.
- Step 13
Add drained pasta to the aji amarillo sauce with butter and grated parmesan.
- Step 14
Toss pasta with sauce, adding pasta water if needed for silky consistency.
- Step 15
Season with salt, pepper, and lime juice to taste.
- Step 16
Serve pasta topped with crispy halloumi and corn salsa, garnish with extra coriander.
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