Very green Tenderstem broccoli pasta
YOU WILL NEED
200g pack Tenderstem broccoli, each stem cut into 4 150g fusilli pasta 150g cup frozen peas 2 tbsp olive oil 2 large mushrooms, chopped 2 courgettes, grated or spiralised
Pinch of cress, to garnish For the pesto 2 handfuls of spinach Bunch of basil leaves 2 tbsp olive oil 1 small garlic clove 1 lemon, zest Salt and pepper
DIRECTIONS
Put all the pesto ingredients in a blender. Add half the Tenderstem broccoli and blend until smooth.
Cook the pasta according to the pack instructions, adding the peas to the pan for the last 2 minutes of cooking time.
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.
Drain the pasta and peas, leaving a small amount of the cooking liquid to add to the pesto to loosen it, if necessary.
Stir the pasta, pesto and vegetables together and garnish with a little fresh cress, if desired.
Recipe and image courtesy of Tenderstem, tenderstem.co.uk