Chorizo, Fetta & Creamy Pesto Risoni
with Tomatoes & Baby Spinach
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 creamy pesto dressing to really raise the flavour stakes.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 punnet(s)
snacking tomatoes
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Instructions
• Boil 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 risoni, add tomatoes, baby spinach leaves, chicken-style stock powder, creamy pesto dressing, cooked chorizo and a drizzle of balsamic vinegar. Add fetta and stir to combine. Season with pepper. • Divide chorizo, fetta and creamy pesto risoni between two microwave-safe containers. Refrigerate.
• When your ready for lunch, microwave risoni on high in 30 second blasts, or until heated to your liking. • Toss to combine and season to taste. Enjoy!