Pesto Tortellini with White Beans, Shrimp & Halloumi

Rich and flavorful, this pasta stew manages to be hearty without feeling heavy. If you’ve never worked with salty halloumi cheese before, you’re in for a treat. We use it as a grated accompaniment here, but we also love other dishes that put it on the grill or under the broiler.


  •  1 tablespoon olive oil
  •  ¼ medium onion, ⅛-inch dice (abut ½ cup)
  •  2 cups chicken stock
  •  1 tablespoon Armanino Creamy Garlic Sauce
  •  2 (15.5 oz) cans cannellini beans, drained and rinsed
  •  ½ teaspoon crushed red pepper flakes
  •  salt and pepper to taste
  •  1 lb Armanino Cheese Tortellini
  •  1 cup Armanino Basil Pesto
  •  1 lb medium shrimp, peeled & deveined (21-25ct)
  •  2 teaspoons fresh lemon zest, finely grated
  •  2 tablespoons fresh lemon juice (from 1 lemon)
  •  1½ cups finely grated halloumi (3.5oz)


  1. Add the oil to a large, lidded sauté pan, and place over medium-high heat.
  2. Sauté the onion with a pinch of salt until golden brown, 3-4 minutes.
  3. Add the chicken stock, creamy garlic sauce, beans, crushed red pepper flakes, and a good grind of black pepper. Bring to a boil on high.
  4. Turn the heat to medium so the mixture bubbles slowly then cover and cook for 5 minutes.
  5. Remove the lid, stir in the frozen tortellini and bring back to a boil.
  6. Add the shrimp, half the pesto and the lemon zest; bring back to a boil then turn off the heat but leave on the burner. Cover and let sit for 7 minutes. The shrimp should be tender and just cooked through, if not give it another 2-3 minutes.
  7. Stir in the lemon juice and remaining half of the pesto then stir in roughly a third of the grated halloumi. Taste for seasoning and add more salt and pepper if needed.
  8. Transfer to a serving bowl and sprinkle the grated halloumi over the top in a big pile. Serve with extra grated cheese and pesto on the side.

Chef’s Tips

  • To quickly defrost shrimp, place in a large bowl, cover with lukewarm water and let sit while you prepare the remaining ingredients. If you shrimp are whole and unpeeled, peel off the shell and make a shallow cut all the way along the outside curve of each shrimp. Remove the dark, thread like vein (if present), rinse and continue with the remaining shrimp.
  • Many cleaned peeled shrimp have the tails still attached. While it makes for a pretty presentation, it’s not the most convenient when it comes to eating the dish. Leaving – or removing – the tails is up to you.
  • Halloumi is a tangy, salty Mediterranean cheese traditionally made from goat and sheep milk, or a mixture of the two. It’s often served grilled or seared as it maintains its shape when heated but is also wonderfully salty grated over pasta dishes making it a nice alterative to parmesan.
4 servings
Prep Time
10 minutes
Cook Time
20 minutes

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