Mediterranean Prawns & Warm Pesto Risoni Salad
with Kalamata Olives & Fetta
A warm pesto risoni salad is the perfect dish to really warm you from the inside out! Packed with fresh basil pesto, tender prawns and with some perfectly Mediterranean sides; olives and fetta, you'll feel like you're dining in the Mediterranean!
The quantities provided above are averages only.
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
Chicken Stock Pot
1
Tomato
1 packet
Baby Spinach Leaves
1 packet
Kalamata Olives
1 sachet
Nan's Special Seasoning
1 packet
Peeled Prawns
(Contains Crustacean;)
1 packet
Basil Pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. • Add chicken stock pot and a drizzle of olive oil, stirring to coat.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add peeled prawns, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To pan with risoni, add tomato, olives, baby spinach leaves, basil pesto and pork resting juices, tossing to combine. Season to taste. • Slice pork steak. • Divide warm pesto risoni salad between bowls. Top with seasoned pork. • Crumble over fetta cubes to serve. Enjoy!