The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Artichoke, olive, pesto and tomato fusilli

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3
Quick and healthy, warm, comforting pasta recipe.


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content