Very Green Tenderstem® Pasta

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Recipe

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.

You can also watch Donal Skehan cook Isabel's dish below!

  • 10 mins preparation
  • 10 mins cooking
  • 4
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recipe PDF
Ingredients
  • 1 pack Tenderstem® - each stem cut into 4
  • 200g fusilli pasta
  • 2 courgettes (grated or spiralized)
  • 2 portobello mushrooms cut into cubes
  • 1 cup frozen peas
  • Cress to garnish
Pesto
  • 1 handful spinach
  • 1 bunch basil leaves
  • 1 tbsp olive oil
  • 1 small garlic clove
  • Zest of lemon
  • Salt and pepper to taste
  • 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 cooking.
  • 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.

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