Very Green Tenderstem® broccoli Pasta
Method
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Put all the pesto ingredients in a blender. Add half the Tenderstem® broccoli and blend until smooth.
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Cook the pasta according to the pack instructions, adding the peas to the pan for the last 2 minutes of cooking time.
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Heat the oil in a frying pan. Add the mushrooms and remaining Tenderstem® broccoli to the pan and fry until the mushrooms are a golden colour and the Tenderstem® broccoli still has a slight crunch. Add the courgette and cook for a few more minutes until it’s cooked through. Remove the pan from the heat.
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Drain the pasta and peas, leaving a small amount of the cooking liquid to add to the pesto to loosen it, if necessary.
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Stir the pasta, pesto and veg together and garnish with a little fresh cress, if desired.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
