Orecchiette With Pumpkin Seed Pesto & Tenderstem Broccoli

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.

Meanwhile, cook the pasta according to the packet instructions.

Brush the courgette slices with oil, then place in a non-stick frying pan and cook on each side for 1-2 minutes. Remove from the pan and set aside.

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 5 minutes.

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.