Artichoke, olive, pesto and tomato fusilli
Member recipe by Alex Brugman
Member recipe by Alex Brugman
Cooking time
Prep: 10 minutes Cook: 10 minutesSkill level
EasyServings
Serves 3Quick and healthy, warm, comforting pasta recipe.
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Ingredients
- 200g Wholemeal Pasta (any will do but fusilli or penne is best)
- 400g tin of artichoke hearts
- 50g Pumpkin seeds
- 50g Sunflower seeds
- Large handful of fresh basil
- 200g Cherry tomatoes (normal tomatoes will also suffice (cubed))
- 2 cloves of garlic
- 14 olives
- Drizzle of olive oil
Method
Cook pasta according to pack instructions.
Meanwhile toast pumpkin ad sunflower seeds until light golden brown and smelling aromatic.
Pulse seeds in a blender with the 2 cloves of garlic, basil leaves, and a little sea salt.
Chop artichokes into cubes, and cherry tomatoes into halves.
Warm through artichokes and tomatoes with a drizzle of olive oil and a pinch of salt.
Chop olives to desired thickness.
Mix pasta, pesto, olives, artichokes and tomatoes, and pesto together in one pan.
Drizzle over a little olive oil, mix, and serve.
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