Pesto, Roast Pumpkin & Fetta Risoni

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and risoni (see ingredients). 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! ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

While the risoni is cooking, roughly chop the parsley leaves. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper and stir through the parsley. Remove the pan from the heat.

TIP: Add more or less lime zest to taste.

Transfer the risoni to a large bowl. Gently stir the roasted veggies, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the fetta through the risoni. Season with salt and pepper.