Tenderstem Broccoli Pasta

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, it makes the perfect week-night supper, while leftovers will make a tasty and hassle-free lunch later in the week.
Serves 2
Total Time
20 Minutes
200g pack of Tenderstem broccoli, each stem cut into 4
150g of fusilli pasta
2 courgettes (grated or spiralized)
2 large mushrooms cut into cubes
150g of frozen peas
A pinch of cress to garnish
For The Pesto
2 handfuls of spinach
1 bunch of basil leaves
2 tbsp of olive oil
1 small garlic clove
Zest of lemon
Salt and pepper to taste
Step 1
Put all the pesto ingredients in a blender. Add half the Tenderstem broccoli and blend until smooth.
Step 2
Cook the pasta according to the pack instructions, adding the peas to the pan for the last 2 minutes of cooking time.
Step 3
Heat the oil in a frying pan. Add the mushrooms and remaining Tenderstem broccoli to the pan and fry until the mushrooms are a golden colour and the Tenderstem broccoli still has a slight crunch. Add the courgette and cook for a few more minutes until it’s cooked through. Remove the pan from the heat.
Step 4
Drain the pasta and peas, leaving a small amount of the cooking liquid to add to the pesto to loosen it, if necessary.
Step 5
Stir the pasta, pesto and veg together and garnish with a little fresh cress, if desired.

Recipe courtesy of Tenderstem.co.uk

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