Basil Pesto & Roasted Pumpkin Risoni

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Zest the lemon to get a 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, vegetable stock powder, garlic & herb seasoning and risoni (see ingredients list) and bring to the boil. 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! TIP: '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 medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) 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, then stir through the parsley. Transfer to a medium bowl.

TIP: Add more or less lemon zest depending on your taste.

Gently stir the roasted veggies, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the feta through the cooked risoni. Season with salt and pepper.