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Pesto, Roast Pumpkin & Fetta Risoni

Pesto, Roast Pumpkin & Fetta Risoni

with Lemon & Chilli Pangrattato

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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.

Tags:Under 650kcalVeggie
Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

zucchini

1 packet

peeled & chopped pumpkin

3 clove

garlic

1 bag

baby spinach leaves

½

lemon

1 cube

vegetable stock

1.5 packet

risoni

(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)

1 bag

parsley

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

chilli flakes

1 block

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2360 kJ
Fat19.3 g
of which saturates8.6 g
Carbohydrate68.8 g
of which sugars7.6 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium1022 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.