Very Green Tenderstem® broccoli Pasta

Very Green 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, 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® broccoli National Recipe Hunt, Isabel Morgan, for this recipe.

Preparation time

10 minutes

Cooking time

10 minutes



Dietary requirements

  • Dairy free
  • Nut free
  • Vegetarian
  • Vegan
Try with Frozen Tenderstem®


  1. In a blender, add half of the Tenderstem® broccoli, garlic, spinach, basil, pine nuts, lemon zest, olive oil, and a pinch of salt and pepper, and blend until smooth.

  2. 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 cookin

  3. Heat a teaspoon of olive oil in a pan. Add the mushrooms and remaining Tenderstem® broccoli, fry until the mushrooms are a slight golden colour and the Tenderstem® broccoli still has a slight crunch, then add the courgette.

  4. Once the courgette is cooked through, turn off the heat.

  5. Once cooked, drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).

  6. Stir the pasta, pesto and veg together and top it off with some fresh cress.

More ways to cook Tenderstem®