Creamy Radiatori with Golden Zucchini, Basil, Lime and Crispy Halloumi with Pistachio

Instructions

1. 1

   Bring a large pot of water to a boil. Once boiling, season about 4 liters of water generously with some of the measured salt. Meanwhile, prepare the remaining ingredients.

2. 2

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and toast the pistachios for 1 to 2 minutes, stirring constantly, until fragrant. Remove and set aside.

3. 3

   In the same skillet, add another 1/2 tablespoon olive oil and the halloumi. Cook for 2 to 3 minutes, turning the cubes, until golden and crisp on several sides. Remove the halloumi and set aside.

4. 4

   Add the remaining 1/2 tablespoon olive oil and the butter to the skillet. Add the shallot and cook for 2 minutes until softened. Add the garlic and stir for 30 seconds.

5. 5

   Raise the heat to medium-high, add the zucchini and a pinch of the remaining salt. Cook for 8 to 10 minutes, stirring only occasionally, until the edges are deeply golden and the zucchini has released some of its moisture.

6. 6

   While the zucchini cooks, boil the radiatori in the salted water until al dente according to the package, usually 9 to 11 minutes. Reserve 3/4 cup / 180 ml of pasta water before draining.

7. 7

   Reduce the skillet heat to medium. Add the cream, Parmesan, lime zest, 2 tablespoons lime juice, black pepper, and the rest of the salt. Stir for 1 to 2 minutes until smooth and lightly thickened.

8. 8

   Add the drained pasta to the skillet along with about 1/2 cup / 120 ml of the pasta cooking water. Toss vigorously for 1 minute so the sauce coats the pasta well. Add the remaining water little by little if needed to reach a glossy, creamy texture.

9. 9

   Turn off the heat and add the fresh basil. Fold gently so it perfumes the sauce without losing all of its color.

10. 10

    Serve immediately and finish each plate with the crispy halloumi, toasted pistachios, and a few extra basil leaves. Add more Parmesan on top if desired.