35g of pumpkin seeds
1 large handful of basil leaves
2 tbsp of nutritional yeast
1 lemon (juice of)
1 -2 garlic cloves
1 pinch salt
3 tbsp of extra virgin olive oil
1 tbsp extra virgin olive oil (with extra for brushing)
1 courgette cut into thick slices
200g of Tenderstem broccoli
200g of dried orecchiette pasta
1 sprinkle of chilli flakes (optional)
Step 1Start 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.
Step 2Meanwhile, cook the pasta according to the packet instructions.
Step 3Brush 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.
Step 4Heat 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.
Step 5Once 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.