Orecchiette with pumpkin seed pesto and Tenderstem® broccoli
Method
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Start by making the pesto: simply place all the pesto ingredients into a food processor and blitz for a couple of minutes until you have a smooth mixture. Add a splash of water if required to loosen the pesto. Set to one side.
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Meanwhile, cook the pasta according to the packet instructions.
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Brush the courgette slices with oil, then place in a non-stick frying pan and cook on each side for 1-2 minutes. Remove from the pan and set aside.
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Heat the olive oil in a separate pan, add the Tenderstem® broccoli, sprinkle with a pinch of salt, cover with a lid and cook for about 5 minutes.
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Once the pasta is cooked, drain and mix it with the pesto. Add the courgette and Tenderstem® broccoli and mix everything together. Serve with a sprinkle of chilli flakes, if desired.
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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.
