How to make super greens tenderstem pasta

Packed with goodness thanks to a delicious, freshly made basil pesto, this is a dish ready in just a few steps

Super greens tenderstem pasta

1 pack tenderstem – each stem cut into 4
200g fusilli pasta
2 courgettes (grated or spiralized)
2 portobello mushrooms cut into cubes
1 cup frozen peas
Cress to garnish

Pesto

1 handful spinach
1 bunch basil leaves
1 tbsp olive oil
1 garlic clove
Zest of 1 lemon
Salt and pepper to taste

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

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

Heat a teaspoon of olive oil in a pan. Add the mushrooms and remaining tenderstem. 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. Once cooked, drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).

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

Recipe from tenderstem.co.uk