Page 62 - Vegan Life - Issue 59 (February 2020)

Orecchiette with Pumpkin Seed Pesto & Tenderstem® Broccoli

Serves 2

This fresh, vibrant and delicious Italian- • 1 courgette, cut into thick slices the lid on and cook for about 5 minutes.
inspired delight is the ultimate pasta • 200g Tenderstem® broccoli 3 Meanwhile, cook the pasta according
dish; it’s ideal for entertaining or even • 250g dried orecchiette pasta to the packet’s instructions.
packed lunches. • Sprinkle of chilli flakes (optional) 4 Once the pasta is cooked, drain it and
mix it straight away with the pesto. Add
For the pesto: 1 Start by making the pesto: simply the grilled courgette and Tenderstem®
• 30g (¼ cup) pumpkin seeds place all the pesto ingredients into a food broccoli and mix everything together.
• A large handful basil leaves processor and blitz for a couple of minutes Serve with a drizzle of extra virgin olive
• 2 tbsp nutritional yeast until you have a smooth mixture. Add a and a sprinkle of chilli flakes.
• Juice of 1 lemon splash of water if required to loosen the
• 1-2 garlic cloves pesto. Set to one side.
• A pinch of salt 2 Grill the courgette slices in a griddle
• 3-4 tbsp extra virgin olive oil pan, cooking on each side for 1-2 minutes. Recipe and images from:
In a separate pan, add 1 tbsp of olive oil Tenderstem®, and developed by
For the pasta: and once hot, add in the Tenderstem® food influencer Happy Skin Kitchen
• 2 tbsp extra virgin olive oil broccoli. Sprinkle with a pinch of salt, put (happyskinkitchen.com)

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