5tablespoonshemp or olive oilboth are equally as nice
1/4 cupsunflower seeds
250gramslegume pastaI used the San Remo 'Pulse Pasta'
1leekwhite part only
Wash the basil leaves and let dry or use a salad spinner (genius inventions those!). Place all ingredients in a food processor and blitz till almost smooth. Transfer to a large pasta bowl. Note: this recipe will yield about 1 cup pesto.
Dry-toast the seeds in a pan for a minute or two until golden, then set aside and wipe the pan clean.
Prep vegetables: wash and dry broccoli, remove stalk, and cut the florets into very small pieces. Finely slice the white part of the leek. Peel and slice the onion.
Put the pasta on to cook as per packet instructions.
Arrange broccoli florets on a baking tray, drizzle with olive oil, and bake for ten minutes or until just crisp, at 180˚C (356˚F).
Meanwhile, heat oil in fry pan, medium heat. Cook onion and leek till softened.
Once pasta has cooked (about 10 minutes) drain and rinse very quickly under cold water. Add back to the pot, add all other ingredients and toss to combine.
Serve with lemon wedges and fresh basil leaves!
You might like to toast a larger quantity of seeds in advance, and store them in a glass jar in the pantry. Super handy to sprinkle over salads to dress them up!
The pesto is another component of the recipe you can either make in advance or purchase if you are super short on time - there are some lovely vegan brands on the market now
The type of pasta matters - I've found the best gluten free brands are made with little or no grains, and a whole lot of legume
When you re-heat leftovers, sprinkle a little water over the pasta to re-hydrate, it will be a bit dryer than regular pasta