TRAI HUME’S VEG-PACKED TOMATO AND PESTO PASTA BAKE
“A throw-it-all-together pasta bake is ideal for busy weeknights. This version contains plenty of veggies, and is a good source of protein, too”
30g pine nuts
90g basil, plus extra to garnish
½ lemon, juice only
320g wholewheat fusilli
200g Tenderstem® broccoli
1 jar (680g) M&S classic tomato everything sauce
50g M&S British lighter mature cheddar, grated
Preheat the oven to 200°C/180°C fan/gas mark 6. Tip the pine nuts onto a baking tray and toast in the oven for 2-3 minutes, until golden. Remove the pine nuts, leaving the oven on.
Blitz the pine nuts in a blender with the basil, the garlic, the lemon juice, a generous glug of olive oil, a pinch of salt and 2 tbsp water to create a fairly smooth pesto.
Cook the pasta according to the pack instructions. Cut the florets from the top of the broccoli and roughly chop the stalks. Add the broccoli to the pan of pasta for the last minute of cooking, then drain.
Tip the drained pasta and broccoli back into the saucepan and add the tomato everything sauce along with the spinach. Cook for 2 minutes, stirring continuously until the sauce has warmed and the spinach begins to wilt.
Tip into an ovenproof dish, sprinkle the cheddar over the top and cook in the oven for 15-20 minutes, until lightly golden. When cooked, spoon the pesto over the top of the bake and garnish with the remaining basil.