Pesto Bacon Chickpea & Veggie Risoni Bowl
with Toasted Pine Nuts & Parmesan Cheese
Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with pesto, bacon, chickpeas and sweet roasted veggies, this is comfort food at its finest.
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
sweet potato
1
carrot
1
brown onion
½ packet
chickpeas
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced tomatoes with garlic & onion
2 packet
Basil Pesto
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
parsley
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.
• While the vegetables are roasting, finely chop brown onion. Drain and rinse chickpeas.
• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al-dente' and the water has absorbed.
TIP: Add a splash more water if the risoni looks dry!
• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Add the onion, diced bacon and breaking up with a spoon, until golden, 4-6 minutes. • Add the chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.
• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.
• Divide the risoni between bowls and top with the Italian pesto bacon and chickpea stew. • Garnish with Parmesan cheese and pine nuts. Tear over the parsley to serve. Enjoy!
