Orecchiette with pumpkin seed pesto and Tenderstem® broccoli

Orecchiette with pumpkin seed pesto and Tenderstem® broccoli

This fresh, vibrant and delicious Italian-inspired delight is the ultimate summer pasta dish; it’s ideal for al fresco dinners, entertaining, picnics or even packed lunches. This recipe was developed by food influencer Happy Skin Kitchen.

Preparation time

5 minutes

Cooking time

10 minutes

Serves

2

Dietary requirements

  • Dairy free
  • Vegan

Method

  1. 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.

  2. Grill the courgette slices in a griddle pan, cooking on each side for 1-2 minutes. In a separate pan, add 1 tbsp of olive oil and once hot, add in the Tenderstem® broccoli. Sprinkle with a pinch of salt, put the lid on and cook for about 5 minutes.

  3. Meanwhile, cook the pasta according to the packet’s instructions.

  4. Once the pasta is cooked, drain it and mix it straight away with the pesto. Add the grilled courgette and Tenderstem® broccoli and mix everything together. Serve with a drizzle of extra virgin olive and a sprinkle of chilli flakes.

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

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.