Caprese Risoni With Roasted Pumpkin
Risoni is also known as orzo and it’s also known as delicious because that’s what it is. Such a noble pasta calls for only the finest of ingredients. Pine nuts, roasted pumpkin, baby bocconcini and fresh basil fit the bill in this filling pasta which is still as fresh a spring day.
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/ Serving 2 people
/ Serving 2 people
1 tbs
pine nuts
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)300 g
pumpkin
½ punnet
cherry tomatoes
⅔ cup
risoni
(ContainsGluten)⅔ cup
basil
½ tub
baby bocconcini
(ContainsMilk)1 bag
baby spinach leaves
½
lemon
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and cut the pumpkin into 1 cm cubes. Halve the cherry tomatoes and baby bocconcini. Cut the lemon into wedges, and pick the basil leaves.
Heat a small frying pan over a medium heat. Add the pine nuts and cook, stirring, for 1-2 minutes or until golden and toasted. Transfer to small bowl and set aside.
Place the pumpkin on one side of a prepared oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 10 minutes. Place the cherry tomatoes in a medium bowl and toss in the balsamic vinegar and the remaining olive oil. Season with salt and pepper. Add to the other side of the oven tray and place back in the oven for a further 20 minutes.
Meanwhile, bring a saucepan full of water to the boil. Add the risoni and cook for 8 minutes, or until tender. Drain. Return to the saucepan.
Add the basil, baby bocconcini, baby spinach, pine nuts, pumpkin, roasted cherry tomatoes and any balsamic and oil left from the oven tray to the saucepan with the risoni. Season with salt and pepper.
Divide the risoni between bowls and serve with the lemon wedges.