Instructions

• 1. Make the pesto following the Green Vegan Pesto recipe in this recipe pack.
• For the pasta:
    2. Preheat the oven to 350°F (180°C) and prepare a baking tray lined with aluminum foil.
    3. Cook the pasta according to instructions on the packaging.
    4. Roast the sunflower and sesame seeds in a dry hot skillet for a minute until golden, shaking the skillet from time to time to stop the seeds from sticking and burning. Then set aside.
    5. Arrange the broccoli florets on the baking tray, drizzle with 1 tablespoon of the olive oil, and bake in the hot oven for 10 minutes.
    6. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over a medium heat. Cook the onion and leek for 5-6 minutes, until softened.
    7. Once the pasta has cooked, drain and rinse it under cold water. Add it back to the pot, mix in the seeds, broccoli, onion, leek and pesto. Season with salt and pepper and serve with lemon wedges and fresh basil leaves.