Orecchiette with pumpkin seed pesto and Tenderstem® broccoli

Orecchiette with pumpkin seed pesto and Tenderstem® broccoli

This fresh, vibrant and delicious Italian-inspired delight is the ultimate summer pasta dish; it’s ideal for al fresco dinners, entertaining, picnics or even packed lunches. This recipe was developed by food influencer Happy Skin Kitchen.

Preparation time

5 minutes

Cooking time

10 minutes

Serves

2

Dietary requirements

  • Dairy free
  • Vegan

Method

  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.

  2. Grill the courgette slices in a griddle pan, cooking on each side for 1-2 minutes. In a separate pan, add 1 tbsp of olive oil and once hot, add in the Tenderstem® broccoli. Sprinkle with a pinch of salt, put the lid on and cook for about 5 minutes.

  3. Meanwhile, cook the pasta according to the packet’s instructions.

  4. Once the pasta is cooked, drain it and mix it straight away with the pesto. Add the grilled courgette and Tenderstem® broccoli and mix everything together. Serve with a drizzle of extra virgin olive and a sprinkle of chilli flakes.