ingredients

Tap an ingredient to tick it off as you go.

Pasta

• ✓250g spiral pasta, uncooked
• ✓1 medium broccoli head, cut into small florets
• ✓10 semi sun dried tomatoes, sliced in half
• ✓1 cup baby spinach
• ✓2 tbsp. pumpkin seeds, toasted

Spicy Pesto

• ✓2 cups of baby spinach
• ✓1/2 cup fresh basil leaves
• ✓¼ cup of parmesan cheese
• ✓2/3 cup of pine nuts, toasted
• ✓1 garlic cloves, crushed
• ✓1 tbsp. lemon juice
• ✓2/3 cup of olive oil
• ✓50g yopro yoghurt, plain flavour
• ✓½ tsp chilli flakes
• ✓Pinch of salt
• ✓Pinch of pepper

method

Tap a number when you've finished that step.

1. 1

   Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.

2. 2

   Cook pasta according to packet instructions.

3. 3

   In a deep non-stick pan, heat olive oil over a medium to high heat.

4. 4

   Add broccoli florets, and semi sundried tomatoes to cook for 5 minutes. Then add spinach, and allow to wilt. Season with a small pinch of salt and pepper.

5. 5

   Add cooked pasta into the pan and a large dollop of the pesto.

6. 6

   Mix to stir, if you need more – add more!

7. 7

   Serve with extra chilli flakes and a sprinkle of parmesan!