© J Sainsbury plc 2020
Broccoli pesto pasta salad
A crunchy pasta salad the whole family will love – pack this in an airtight container and enjoy on a day out
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 1 vegetable stock cube
- 375 g small pasta shapes, such as conchigliette or orecchiette
- 250 g broccoli florets, larger ones halved
- 50 g pumpkin seeds
- 95 g jar red pesto
- 100 g crème fraîche
- 100 g young leaf spinach
- 270 g cherry tomatoes, halved
Method
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1
Bring a large pan of water to the boil, crumble in the stock cube and stir until dissolved. Add the pasta and cook for 10-12 minutes until al dente.
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2
Meanwhile, bring another large pan of water to the boil, add the broccoli and cook for 4-5 minutes. Drain and cool in a colander under cold running water.
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3
Toast the pumpkin seeds in a dry frying pan over a medium heat for a few minutes, until golden.
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4
Drain the cooked pasta, cool under cold running water, and put into a large bowl. Stir in the pesto and crème fraîche. Toss in the spinach leaves, tomatoes, broccoli and pumpkin seeds then season with freshly ground black pepper.
