Risoni with vegies and goat’s cheese
½ cup(s), red (100g)
Pasta, risoni, dry
½ cup(s), (110g)
150 g, thinly sliced
2 bunch(es), cut into 4cm lengths
yellow patty pan squash
6 individual, cut into thin wedges
100 g, crumbled
¼ cup(s), baby leaves
- Rinse lentils under running water and drain. Cook lentils in a large saucepan of boiling salted water for 5 minutes. Add risoni and cook for a further 8-10 minutes or until lentils and risoni are tender. Add vegetables for last 3 minutes of cooking time. Drain. Return to pan.
- Add lemon juice and half the cheese to lentil mixture. Toss to combine. Season with salt and pepper. Serve risoni primavera sprinkled with basil and remaining goat’s cheese.