Orecchiette With Pumpkin Seed Pesto & Tenderstem Broccoli

Shaped like small discs with a well in the centre, orecchiette are ideal for clinging to delicious pasta sauces. The pesto which covers this dish couldn't be easier to make – and beats a store bought jar every time.
Serves 2
Total Time
15 Minutes
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 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.

Step 2

Meanwhile, cook the pasta according to the packet instructions.

Step 3

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.

Step 4

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.

Step 5

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.

Recipe courtesy of Tenderstem.co.uk

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