Very Green Tenderstem® Broccoli Pasta


Created by Isabel Morgan


I would describe myself as being a fun-loving, adventurous and creative kind of gal who enjoys experimenting in the kitchen! I love trying new exciting flavour combinations and trying foods from different cultures. My ultimate dream would be to travel the world eating all the food as I go.

  • Created by Isabel Morgan
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4

This is a Tenderstem® broccoli pesto pasta (try saying that ten times fast!). This is my favourite meal to make when I haven't got much time and I want something delicious. It is a perfect summer dish! I love pesto, I could have it on everything! I usually add spinach to my pesto as I love the vibrant green colour, but one day I decided to add in raw Tenderstem® broccoli. You have to try it, it's so good! In this recipe I mixed the Tenderstem® broccoli pesto with cooked pasta, courgette, peas, spinach, mushrooms and of course some more Tenderstem® broccoli. Perfect side dish for a summery BBQ (and maybe a Pimms in hand?).

  • 1 bag Tenderstem® Broccoli cut into 4 lengthways
  • 200g Pasta
  • 2 Courgettes (grated or spiralized)
  • 2 Portobello mushrooms cut into cubes
  • 1 cup Frozen peas
  • 1 handful Spinach
  • For the pesto:
  • 1 bunch Basil leaves
  • 1 tbsp Olive oil
  • 2 x tbsp Pine nuts
  • 1 handful Spinach
  • 1 Small garlic clove (or half a large one)
  • 1 Grated zest of lemon
  • Salt and pepper to taste
  • Cress to decorate
  1. Set out all your ingredients.

  2. In a blender add the spinach, Tenderstem® broccoli, pine nuts, lemon zest, garlic and olive oil and blend till smooth. Add salt and pepper to taste.

  3. Add pasta to a boiling pot of water for 8 minutes (or how long the packet states). In the last 2 minutes of cooking, add the peas.

  4. To a moderate pan, heat a teaspoon of olive oil. Add the mushrooms and Tenderstem® broccoli, fry until the mushrooms are a slight golden colour and the Tenderstem® broccoli still has a slight crunch, then add the courgette.

  5. Once the courgette is cooked through turn off the heat and stir through the spinach. Add salt and pepper to taste.

  6. Once cooked, drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).

  7. Stir the pasta, pesto and veg together and top it off with some fresh cress.

  8. And it's ready to eat! Enjoy.