Pesto, Roast Pumpkin & Fetta Risoni

While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) 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 list). 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!

While the risoni is cooking, roughly chop the parsley. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) 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 a pinch of salt and pepper and stir through the parsley. Transfer to a medium bowl.

TIP: Add more or less lemon zest according to your taste.

Gently stir the roasted vegetables, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the fetta through the risoni and season with salt and pepper.