If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
HelloFresh
HelloFresh
Summer Pesto Risoni Salad

Summer Pesto Risoni Salad

with Charred Corn & Goat Cheese

Read more

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:GlutenTree NutsMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

corn

1 bag

sugar snap peas

1 unit

lemon

1.5 packet

risoni

(ContainsGlutenMay be presentEgg, Soya)

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

1 block

goat cheese

(ContainsMilk)

1 tub

traditional pesto (vegetarian)

(ContainsTree Nuts, Milk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2620 kJ
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
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Strainer
Medium Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
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
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
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
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
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
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.