Broccoli Stem Pesto Pasta Salad

LeftoversFreezer FriendlyNo WasteUnder 30 Mins


  • 2 heads of broccoli
  • 3 garlic cloves
  • 30g parsley
  • 30g mint
  • 50g pine nuts, toasted, plus extra to serve
  • 1 lemon
  • 2 tbsp nutritional yeast
  • 25g vegan Parmesan
  • olive oil
  • 350g farfalle or rigatoni
  • 200g peas


Bring a pan of salted water to the boil. Cut the stem off the broccoli, then cut the heads into florets.

Roughly chop the stem and add to the boiling water, cook for 5 mins, until bright green. Scoop the stems from the boiling water with a slotted spoon and tip into a bowl of ice. Drain and add to a mini chopper with most of the parsley and mint, pine nuts, lemon zest and juice, nutritional yeast, and vegan parmesan. Season well and add 3 tbsp of olive oil-blitz into a chunky pesto. Add a little more olive oil if it needs loosening. Add to the base of a large mixing bowl.

Tip the pasta into the boiling water and cook according to the package instructions- adding the broccoli florets 3 mins before the end of the time and the peas for 30 seconds, drain and rinse with cold water until cool. Tip into the large mixing bowl and toss.

Spoon into bowls and top with the remaining herbs. Add a little lemon zest and vegan parmesan.

Broccoli Stem Pesto Pasta Salad