Pea Shoot & Pumpkin Seed Pesto Penne
A simply stunning symphony of flavours and textures creating such an exciting and enjoyable plant-based pasta dish. The lemon elevates and freshens the dish whilst the warm undertones of the red onion remain comforting.
This dish showcases seasonal British ingredients at their best.
A simple pleasure and an excellent recipe to have up your sleeve for those ‘flexitarian’ days.
- 150g Yorkshire Pasta Penne Rigate
- 30g pea shoots
- 30g pumpkin seeds, toasted
- 2 tbsp nutritional yeast
- 1/2 juice of 1 lemon
- 150ml extra virgin olive oil
- 1 clove garlic, crushed and minced
- 5-6 stalks purple sprouting broccoli
- 1 small red onion.
- 1 tsp olive oil
- salt and pepper
Step by Step Instructions
Place a saucepan of water onto boil with a tbsp of sea salt.
The quickest way to make the pesto is by placing the pea shoots, pumpkin seeds, garlic and lemon juice in a food processor (or blending with a hand blender) and blending until smooth. Then mix in the nutritional yeast and olive oil by hand and season to taste – adding more olive oil to loosen the pesto if desired. This will give you more pesto than you need for this recipe, but it will keep in the fridge with a little oil covering the top for a few days.
You can also do this process in a pestle and mortar or simply by chopping everything finely by hand.
Peel and slice your red onion, I like to do this by keeping the core intact so I get nice pieces with several layers together. Then chop your broccoli into bite size pieces.
Place the broccoli and onion in a preheated pan with the olive oil, on a medium high heat. Sprinkle over a little salt, then stir occasionally, allowing for some colour to form on the veg. Remove from the heat when cooked through and set aside.
Cook the pasta as per packet instructions and reserve some of the pasta water.
When the pasta is almost cooked, strain and add back into the pan along with a few good dollops of pesto, 3/4 of your veg and a few splashes of pasta water and return to the heat. Continuously stir everything together and add more pasta water if necessary for the pasta to cook through and to develop a silky consistency.
To serve place the rest of the veg on top of your pasta and drizzle over a little olive oil.