Very Green Tenderstem^® broccoli Pasta

Method

1. In a blender, add half of the Tenderstem^® broccoli, garlic, spinach, basil, pine nuts, lemon zest, olive oil, and a pinch of salt and pepper, and blend until smooth.

2. Add pasta to a boiling pot of water and cook according to pack instructions. Add the peas to the pasta for the last 2 minutes of cookin

3. Heat a teaspoon of olive oil in a pan. Add the mushrooms and remaining Tenderstem^® broccoli, fry until the mushrooms are a slight golden colour and the Tenderstem^® broccoli still has a slight crunch, then add the courgette.

4. Once the courgette is cooked through, turn off the heat.

5. Once cooked, drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).

6. Stir the pasta, pesto and veg together and top it off with some fresh cress.