mixing bowl, oven proof tray and large 2lt saucepan

50g natural yoghurt
50g tahini
3 tbsp lemon juice
3 tbsp water
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper
25g pine nuts
250g FREEE Organic Buckwheat Penne
200g broccoli
100g frozen peas
salt

Tahini Sauce

1. Measure the yoghurt, tahini, lemon juice, water, oil, salt and pepper into a mixing bowl and stir to combine.
2. Scatter the pine nuts on an oven proof tray and toast in a hot oven until golden, about 3-4 minutes.
3. 3.Remove and leave to cool.

Cooking Buckwheat Penne Pasta, Broccoli and Peas

1. Cut the broccoli into small florets and measure out the peas.
2. Three-quarter fill a large 2lt saucepan with water.
3. Add a little salt and bring it to a rapid, rolling boil.
4. Add the pasta and stir to avoid it sticking.
5. Boil uncovered for 3 minutes.
6. Tip the broccoli florets into the pan and cook again for 3 minutes.
7. Add the frozen peas and cook for a final 3 minutes.
8. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
9. Drain the pasta into a colander over the sink.
10. If serving hot tip into a serving dish.
11. OR, if serving cold, tip the drained pasta into a bowl of cold water, stand for 2 minutes, drain in the colander again and tip into a serving dish.

Buckwheat Penne, Broccoli and Peas with Tahini Sauce

1. Sprinkle the tahini sauce over the pasta and stir to combine.
2. Scatter the pine nuts over the top and serve warm or cold.