This colourful pasta dish is flavour-packed with basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
baby spinach leaves
risoni(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into 2cm half-moons. Place the zucchini and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.
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.
Divide the pesto, roast pumpkin and fetta risoni between plates. Sprinkle with the lemon and chilli pangrattato and crumble over the remaining fetta. Serve with any remaining lemon wedges.