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Supergreen Pesto Pasta with Quorn Pieces

This warm pesto pasta salad with Quorn Pieces packs a real flavour punch. Serve it as a vibrant side at BBQ’S and summer dinners or as a light lunch main. The pesto can be stirred through pasta, drizzled into soups and even used spread on sandwiches and bruschetta. Why not make double and freeze half?

Serves 4

25 mins

A Little Effort

588 cals
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 350g Quorn Pieces
  • 200g Orzo pasta
  • 10g basil leaves
  • 10g flat leaf parsley leaves
  • 10g coriander leaves
  • 50g pine nuts, toasted
  • 2 cloves garlic
  • 75ml olive oil
  • Salt and pepper
  • 100g fine asparagus
  • 100g sugar snap peas
  • 1 courgette, thinly sliced
  • 1 avocado, sliced

To Serve

  • 1 tbsp. pine nuts, toasted
  • a handful of pea shoots


  1. To make the pesto, place the basil, parsley, coriander, pine nuts, garlic and olive oil into a food processor. Add one tablespoon of water and blitz to combine and season to taste with salt and pepper.
  2. Place the Quorn Pieces into a bowl and pour over the pesto. Cover and leave to marinate whilst you prepare the remaining salad ingredients.
  3. Bring a pan of salted water to the boil. Add the orzo and boil for 12 minutes or until tender. Drain and rinse under cold water to cool. Set to one side.
  4. Bring a second pan of salted water to the boil. Add the asparagus and sugar snap peas, blanch for 2 minutes, drain and cool under cold water.
  5. Add the cooled orzo to the Quorn Pieces and toss to coat in the pesto.
  6. Add the asparagus, sugar snap peas, sliced courgette and avocado to the bowl and gently toss to combine.
  7. Spoon into a serving bowl and garnish with pine nuts and pea shoots.

Chefs tip

Why not make double quantities of the pesto and freeze half?

Recipe Inspiration

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