Risoni with roasted pumpkin
10
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This delicious risoni salad is made using pieces of roasted pumpkin, fresh coriander, pine nuts and currants.
Ingredients
Pumpkin
450 g, peeled, diced
Oil spray
1 x 3 second spray(s)
Ground cumin
1 tsp
Ground paprika
1 tsp, (sweet)
Pine nuts
40 g
Dry pasta
220 g, risoni
Dried turmeric
½ tsp
Currants
⅓ cup(s)
Fresh coriander
¼ cup(s), leaves
Olive oil
2 tsp, (extra virgin olive oil)
Red wine vinegar
2 tbs
Instructions
1
Preheat oven to 180°C. Place pumpkin in a roasting pan. Spray with oil. Sprinkle with cumin and paprika and toss to coat evenly. Roast for 20 minutes, or until cooked. Remove from oven and allow to cool.
2
Place pine nuts on an oven tray. Roast for 5 minutes, or until golden.
3
Meanwhile, cook risoni in a large saucepan of boiling salted water with the turmeric, following packet instructions, or until just tender. Drain and return to the saucepan.
4
Add pumpkin, pine nuts, currants, coriander, oil and vinegar to the risoni. Gently toss to combine. Season to taste with salt and freshly ground black pepper and serve.
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