Chorizo, Fetta & Creamy Pesto Risoni
with Tomatoes & Baby Spinach | Serves 2
Risoni - the clever pasta that looks like rice - is the ideal ingredient in this quick 15 minute lunch. With chorizo and tomatoes, this bowl of goodness gets the welcome addition of creamy fetta and pesto dressing to really raise the flavour stakes.
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Ingredients
1 packet
Risoni
(Contains Gluten, Wheat;)
1 packet
Mild Chorizo
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1 packet
Creamy Pesto Dressing
(Contains Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia. )
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Pour boiling water into a medium saucepan over high heat with a generous pinch of salt. • Cook risoni in the boiling water until 'al dente', 7-8 minutes. • Drain and return to pan. Drizzle with a little olive oil to prevent sticking.
• Meanwhile, slice mild chorizo into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo, tossing, until golden, 4-6 minutes.
• Meanwhile, halve snacking tomatoes. • To the cooked risoni, add tomatoes, baby spinach leaves, chicken-style stock powder, creamy pesto dressing, cooked chorizo and a drizzle of balsamic vinegar. Add fetta cubes and stir to combine. Season with pepper. • Divide between two microwave-safe containers. Refrigerate.
• When you're ready for lunch, microwave risoni on high in 30 second bursts, or until heated to your liking. • Toss to combine and season to taste. Enjoy!