Pasta with Mint Pesto and Cherry Tomatoes

• 1 package (500g) pasta (farfalle, penne, etc.)
• 1 teaspoon (8g) salt
• 2 pasta stock cubes
• 3 liters water

For the Cherry Tomatoes

• ½ kilo cherry tomatoes
• 1 block of Halloumi (200g) cut into cubes
• 3 cloves of garlic, mashed
• ¼ cup (65ml) olive oil
• 1 teaspoon (8g) salt
• ½ teaspoon black pepper
• 3-4 sprigs fresh thyme
• 3-4 sprigs fresh oregano

For the Mint Pesto

• 1 cup (20g) mint leaves
• 1/3 cup (85ml) olive oil
• ½ cup (75g) pine nuts
• 2 cloves garlic, finely chopped
• 1 ½ cups (150g) grated Halloumi
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cherry Tomatoes:

1. Cut the cherry tomatoes in half, or into quarters if they are large, and place them in a bowl. Add the Halloumi, garlic, and drizzle with the olive oil. Sprinkle with salt, pepper, fresh thyme, and oregano, and mix well.
2. Place them in a baking dish and bake in a preheated oven at 200°C (392°F) for 40 minutes. Meanwhile, put the water in a saucepan, cover with the lid, and bring the water to a rolling boil. Add the salt and the stock cubes.
3. Stir and add the pasta. Let the broth boil again and cook for 8 minutes. Turn off the heat and drain the pasta. Keep 1 cup of the cooking water.

For the Pesto:

4. In a small pan, toast the pine nuts on all sides. Let them cool. In a small blender, combine all the ingredients for the pesto. Blend well.
5. Return the pasta to the saucepan and add the mint pesto and the reserved cooking water. Stir well and add the roasted cherry tomatoes.
6. Mix gently and serve. If you like, add some extra grated Halloumi on top.