Extra Green Risoni and Basil Salad

Ingredients

1 cup risoni (uncooked)

2 zuchinnis

¾ cup frozen peas

½ tub cherry bocconcini (110g)

Handful of fresh basil

Generous handful of rocket

½ cup roasted almonds, roughly chopped

4 heaped tbsp basil pesto

Freshly cracked pepper

Method

1. Trim the zucchini’s and roughly chop them into 3cm pieces. Preheat a large pan on medium heat. Add a generous drizzle of olive oil and cook the zucchini for 6-8 minutes or until charred and cooked through.

2. Place the frozen peas in a heat-proof bowl and cover with boiling water. Set aside for 10 minutes. Meanwhile, pick the basil leaves and quarter the bocconcini.

3. Cook the risoni as per packet instructions, then rinse with cold water, drain and set aside.

4. To assemble, place the cooked risoni, charred zucchini, peas, bocconcini, fresh basil, rocket, roasted almonds and basil pesto in a large bowl. Toss well to combine. Finish with some freshly cracked pepper and it’s ready to serve!