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Orecchiette with Pumpkin Seed Pesto and Tenderstem Broccoli

Orecchiette with Pumpkin Seed Pesto and Tenderstem Broccoli
October 2021
Reading time 2 Minutes
Make the most of left over pumpkin seeds in this homemade pesto recipe which goes perfectly with and Tenderstem broccoli.
5 Minutes
10 Minutes
Dairy Free
and Vegan
  • 35g pumpkin seeds
  • 1 large handful of basil leaves
  • 2 tbsp nutritional yeast
  • 1 lemon (juice of)
  • 1-2 garlic cloves
  • 1 pinch salt
  • 3 tbsp extra virgin olive oil
  • Pasta
  • 1 tbsp extra virgin olive oil (with extra for brushing)
  • 1 courgette cut into thick slices
  • 200g Tenderstem broccoli
  • 150g dried orecchiette pasta
  • 1 sprinkle of chilli flakes (optional)
  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. Meanwhile, cook the pasta according to the packet instructions.
  3. Brush the courgette slices with oil, then place in a non-stick frying pan and cook on each side for one to two minutes. Remove from the pan and set aside.
  4. Heat the olive oil in a separate pan, add the Tenderstem broccoli, sprinkle with a pinch of salt, cover with a lid and cook for about five minutes.
  5. Once the pasta is cooked, drain and mix it with the pesto. Add the courgette and Tenderstem broccoli and mix everything together. Serve with a sprinkle of chilli flakes, if desired.

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