- 75g gnocchetti pasta
- 1 red onion
- 200g Tenderstem® broccoli
- 2 vine tomatoes
- 1 courgette
- 2 tbsp tofu basil pesto
- 1 lemon
- 50g rocket
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Medium pan
- Baking tray
- Vegetable peeler
- 1.
Fill and boil your kettle, then fill a pan with the boiling water and add a pinch of salt. Pop the pan on the hob and bring back to the boil. Add the gnocchetti to the pan and simmer for 8 mins till the pasta is tender, with a slight bite. When cooked, drain the pasta and set it aside to cool.
- 2.
Meanwhile, warm your grill to high. Peel the red onion and thinly slice it. Trim the dry ends off the broccoli, and cut any thicker stalks in half lengthwise. Slice the tomatoes into thin wedges.
- 3.
Add the veg to a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the veg under the grill and cook for 6-8 mins, turning halfway through, till tender and slightly charred.
- 4.
While the veg are grilling, trim and peel the courgette. Use the peeler to shave the courgette into ribbons. When you get down to the seeded core, finely slice it.
- 5.
Spoon 2 tbsp pesto into a large salad bowl. Grate in the lemon zest and squeeze in the juice. Stir together to make a dressing.
- 6.
Tip the pasta into the bowl with the dressing. Add the grilled veg and the courgette ribbons. Fold through the rocket and toss together, then divide between a couple of plates and serve.
