Name: Artichoke, olive, pesto and tomato fusilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 3
Cuisine: Italian
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

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

STEP 1
Cook pasta according to pack instructions.
STEP 2
Meanwhile toast pumpkin ad sunflower seeds until light golden brown and smelling aromatic.
STEP 3
Pulse seeds in a blender with the 2 cloves of garlic, basil leaves, and a little sea salt.
STEP 4
Chop artichokes into cubes, and cherry tomatoes into halves.
STEP 5
Warm through artichokes and tomatoes with a drizzle of olive oil and a pinch of salt.
STEP 6
Chop olives to desired thickness.
STEP 7
Mix pasta, pesto, olives, artichokes and tomatoes, and pesto together in one pan.
STEP 8
Drizzle over a little olive oil, mix, and serve.

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Artichoke, olive, pesto and tomato fusilli

Ingredients

Method

Comments, questions and tips

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