250g pack Tenderstem®, each stem cut into 4
200g fusilli pasta
150g frozen peas
1tsp olive oil
2 portobello mushrooms, cut into cubes
2 courgettes, grated or spiralized
Cress, to garnish
For the Pesto
1 small garlic clove
1 handful spinach
1 bunch basil leaves
2 tbsp pine nuts
Zest of 1 lemon
1 tbsp olive oil
Salt and pepper to taste
1 In a blender, add all the pesto ingredients together with half of the Tenderstem® and blend until smooth.
2 Add the pasta to a pan of boiling water and cook according to the pack instructions. Add the peas to the pasta for the last 2 minutes of cooking.
3 Heat the olive oil in a pan. Add the mushrooms and remaining Tenderstem®, and fry until the mushrooms are a slight golden colour and the Tenderstem® still has a slight crunch, then add the courgette. Once the courgette is cooked through, turn off the heat.
4 Drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).
5 Stir the pasta, pesto and veg together and top it off with some fresh cress.
Recipe courtesy of Tenderstem®