• 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


  • 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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