Summer Pesto Risoni Salad

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.

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.

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.

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.