Easy Pumpkin & Fetta Risoni
with Chilli Pangrattato & Basil Pesto
Cosy up to this nourishing pasta dish with flavour-packed basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
tomato
1 packet
Peeled & Chopped Pumpkin
1 packet
garlic paste
1 sachet
vegetable stock powder
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 bag
parsley
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 pinch
chilli flakes
½
lemon
½ bag
kale
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut tomato into thick wedges. Tear kale (see ingredients) leaves from stem, then roughly chop leaves. • Place tomato and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 10-15 minutes. • Add kale to the tray, then return to the oven to roast until tender, 10-15 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook 1/2 the garlic paste until fragrant, 1 minute. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is al dente and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While risoni is cooking, roughly chop parsley. • In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add remaining garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then stir through the parsley.
• Cut lemon into wedges. • Gently stir roasted veggies, basil pesto, a squeeze of lemon juice and 1/2 thefetta cubes through the risoni. Season to taste. • Divide pumpkin and fetta risoni between plates. Sprinkle with chilli pangrattato. Crumble over remaining fetta. Serve with any remaining lemon wedges.
