
Risoni pasta salad
Ingredients
Risoni (orzo) pasta
240 g
Asparagus
200 g, cut into 4cm lengths
Broccolini
200 g, cut into 4cm pieces
Frozen green peas
100 g
Leek
1 whole, trimmed, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Basil pesto
1 tbs
Fresh lemon rind
1 tsp, finely grated, plus thins trips to garnish
Lemon juice
1½ tsp
Fresh flat-leaf parsley
2 tbs, coarsely chopped, plus extra leaves to garnish
Fresh mint
2 tbs, finely shredded, plus extra leaves to garnish
Lemon(s)
1 medium, cut into wedges to serve