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Recipe: Orecchiette with pumpkin seed pesto and Tenderstem broccoli

1 MIN READ • 1st November 2019

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


For the pesto

¼ cup of pumpkin seeds
A large handful of basil leaves
2 tbsp of nutritional yeast
Juice of 1 lemon
1-2 garlic cloves
A pinch of salt
3-4 tbsp of extra virgin olive oil

For the pasta

2 tbsp of extra virgin olive oil
1 courgette, cut into thick slices
200g of Tenderstem® broccoli
250g of dried orecchiette pasta
Optional: a sprinkle of chilli flakes


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 it. Set to one side.

2. Grill the courgette slices in a griddle pan, cooking on each side for one to two 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 five 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.

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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