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Member recipe

Artichoke, olive, pesto and tomato fusilli

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Prep: 10 minutes Cook: 10 minutes

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Serves 3

Quick and healthy, warm, comforting pasta recipe.

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  • 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


  1. Cook pasta according to pack instructions.

  2. Meanwhile toast pumpkin ad sunflower seeds until light golden brown and smelling aromatic.

  3. Pulse seeds in a blender with the 2 cloves of garlic, basil leaves, and a little sea salt.

  4. Chop artichokes into cubes, and cherry tomatoes into halves.

  5. Warm through artichokes and tomatoes with a drizzle of olive oil and a pinch of salt.

  6. Chop olives to desired thickness.

  7. Mix pasta, pesto, olives, artichokes and tomatoes, and pesto together in one pan.

  8. Drizzle over a little olive oil, mix, and serve.

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