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Summer Pesto Risoni Salad
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Summer Pesto Risoni Salad

Summer Pesto Risoni Salad

with Charred Corn & Goat Cheese

Risoni – the clever pasta that looks like rice – is the ideal ingredient in this dinnertime salad. With baby spinach and sugar snap peas, this fresh bowl of goodness gets the welcome addition of goat cheese and pesto to really raise the flavour stakes.

Allergens:
Gluten
Wheat
Almond
Milk
Tree Nuts

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.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

corn

1 bag

sugar snap peas

1 unit

lemon

1.5 packet

risoni

1 packet

flaked almonds

1 bag

baby spinach leaves

1 block

goat cheese

1 tub

traditional pesto (vegetarian)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Calories2620 kcal
Fat29.7 g
of which saturates6.6 g
Carbohydrate62.9 g
of which sugars5 g
Protein22.1 g
Sodium260 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Medium Pan
Strainer
Medium Non-Stick Pan
Small Bowl
Large Bowl

Cooking Steps

Get prepped
1

Bring a medium saucepan of salted water to the boil. Slice the corn kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Trim the sugar snap peas and slice in half lengthways. Zest the lemon until you have a pinch, then slice into wedges.

Cook the risoni
2

Add the risoni (see ingredients list) to the pan of boiling water and cook for 7-8 minutes, or until ‘al dente’. In the last 1 minute of cook time, add the sugar snap peas and cook until just tender. Drain the risoni and sugar snap peas together and rinse under cold water to stop the cooking process.

Toast the almonds
3

While the risoni is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, for 2-3 minutes or until golden. Transfer to a small bowl.

Char the corn
4

Return the frying pan to a high heat with a small drizzle of olive oil. Add the corn and cook, tossing occasionally, for 4-5 minutes or until golden and lightly charred. TIP: Cover with a lid to stop the kernels popping out.

Bring it together
5

In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Add the risoni, sugar snap peas, baby spinach leaves, charred corn and 1/2 the goat cheese. Toss to coat.

Serve up
6

Divide the summer risoni salad between bowls and top with the flaked almonds, remaining goat cheese and a few dollops of traditional pesto. Serve with the remaining lemon wedges. TIP: Toss the salad with some of the pesto if you prefer.

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