Artichoke, olive, pesto and tomato fusilli

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.