• 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 baby tomatoes, halved


  1. 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.

  2. 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.

  3. 3

    Toast the pumpkin seeds in a dry frying pan over a medium heat for a few minutes, until golden.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1658kj 396kcal 20%
  • Fat 17.1g 24%
  • Saturates 5.6g 28%
  • Sugars 4.6g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

45.0g carbohydrate 3.6g fibre 13.8g protein

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