Buckwheat Tortiglioni with Broad Bean Pesto, Buffalo Mozzarella & Basil

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Calling all pasta lovers… Try this delicate, nutty-flavoured tortiglioni with a firm texture and satisfying bite.

Buckwheat pasta makes an ideal base for a salad (and won’t leave you with a food baby). Simply rinse under cold water after cooking and mix with your favourite fresh ingredients and a dressing of your choice!

Vegan? No problem. Simply cut the mozzarella and replace with more vegetables. The pesto can be made without the anchovies and you can substitute the parmesan with a vegan-friendly version…

Serves 2

Preparation time 20 minutes (plus podding & skinning broad beans, if using fresh). Cooking time 10-15 minutes.


150g Clearspring Buckwheat Tortiglioni
1 x 200g ball of Buffalo Mozzarella, torn into small pieces (I also like to use Bocconcini for this recipe which are smaller mozzarella balls)
50g freshly podded green peas (or you can use frozen)
75g freshly podded & skinned broad beans (or you can use frozen)
3 baby courgettes, sliced into ribbons horizontally 1 tbsp toasted pine nuts
Fresh basil & mint leaves
For the broad bean pesto (makes about 250g):
150g podded & skinned fresh broad beans (or you can use frozen) 1 large garlic clove, crushed
2 anchovy fillets
20g parmesan
25g toasted pine nuts
Juice & zest of 1⁄2 small lemon
60ml rapeseed or olive oil
A large handful of fresh basil and mint leaves

1. Begin by making the pesto. Cook the broad beans in a pan of boiling water for 2-3 minutes or until just cooked. Drain and quickly run under ice-cold water to stop them cooking. In a food processor or high-speed blender, add the broad beans along with the rest of the pesto ingredients and pulse for a few seconds until combined, but still a bit chunky. Set aside until needed.

2. Cook the pasta according to the packet’s instructions (it cooks in 8 minutes). Place the broad beans and peas in a separate pan of boiling water and cook on a simmer for a few minutes, or until just cooked. Drain and run under cold water to stop them cooking any further. When you are ready to serve, toss together the pasta, 100g pesto (you can add more if you wish and the remaining can be kept sealed in the fridge for up to a week), the broad beans, peas, courgette ribbons and mozzarella until evenly coated.

3. Divide between two plates, then scatter with the pine nuts, a few fresh herbs and a little seasoning. Drizzle with a little oil if you wish.

Recipe, styling & photography by Natalie Seldon

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