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.