This pasta dish is packed with green goodness without lacking on flavour, thanks to a delicious, freshly-made basil pesto. Ready in a few simple steps, this dish makes the perfect week-night supper, and leftovers will make a tasty and hassle-free lunch! Thanks to our winner of the Tenderstem®National Recipe Hunt, Isabel Morgan, for this recipe.
- Dairy free
- Nut free
In a blender, add half of the Tenderstem®, garlic, spinach, basil, pine nuts, lemon zest, olive oil, and a pinch of salt and pepper, and blend until smooth.
Add pasta to a boiling pot of water and cook according to pack instructions. Add the peas to the pasta for the last 2 minutes of cookin
Heat a teaspoon of olive oil in a pan. Add the mushrooms and remaining Tenderstem®, fry until the mushrooms are a slight golden colour and the Tenderstem® still has a slight crunch, then add the courgette.
Once the courgette is cooked through, turn off the heat.
Once cooked, drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).
Stir the pasta, pesto and veg together and top it off with some fresh cress.
Nutrition analysis of recipes featured on the Tenderstem® 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.