[Core Lunch] Chorizo, Tomato & Creamy Pesto Risoni
with Fetta
- Eggs
- Milk
- Walnut
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Almond
- Cashew
- Macadamia
- Eggs
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Snacking Tomatoes
Cooking Steps
• Boil the kettle. Pour boiled water into a medium saucepan over high heat with a generous pinch of salt. • Cook risoni in the boiling water, until ‘al dente’, 7-8 minutes. • Drain and return to pan. Drizzle with a little olive oil to prevent sticking.
• Meanwhile, slice mild chorizo into half-moons. • Heat a drizzle of olive oil in a large frying pan over a high heat. • Cook chorizo, tossing, until golden, 4-6 minutes.
• Meanwhile, halve snacking tomatoes. • To pot with risoni, add tomatoes, baby spinach leaves, chicken-style stock powder, crumbled fetta cubes, creamy pesto dressing and cooked chorizo and a drizzle of balsamic vinegar. Stir to combine. Season with pepper. • Divide chorizo, tomato & creamy pesto dressing risoni between two microwave safe containers. Refrigerate.
• At lunch, microwave chorizo, tomato and creamy pesto risoni on high for 30 second blasts, or until heated to your liking. • Toss to combine and season to taste. Enjoy!
