A warm pesto risoni salad is the perfect dish to really warm you from the inside out! Packed with fresh basil pesto, tender prawns and with some perfectly Mediterranean sides; olives and fetta, you'll feel like you're dining in the Mediterranean!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Chicken-Style Stock Powder
1
Tomato
1
Baby Spinach Leaves
1
Kalamata Olives
1
Nan's Special Seasoning
1
Peeled Prawns
(Contains: Crustaceans;)
1
Basil Pesto
(Contains: Milk;)
1
Fetta Cubes
(Contains: Milk;)
olive oil
• Half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add chicken-style stock powder and a drizzle of olive oil, stirring to coat.
• Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add pork loin steaks, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've upgraded to peeled prawns, combine prawns with Nan's special seasoning as above.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To pan with risoni, add tomato, olives, baby spinach leaves, basil pesto and prawn resting juices, tossing to combine. Season to taste. • Divide warm pesto risoni salad between bowls. Top with seasoned prawn. • Crumble over fetta cubes to serve. Enjoy!