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Italian Recipes
Summer Pesto Risoni Salad

Summer Pesto Risoni Salad

with Charred Corn & Goat Cheese

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Rated 3.2 / 4out of 45 ratings
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Risoni – the clever pasta that looks like rice – is the ideal ingredient in this dinnertime salad. With baby spinach and snow 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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 bag

snow peas

1 unit


1.5 packet


(ContainsGlutenMay be presentEgg, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Tree Nuts, Sesame, Milk)

1 bag

baby spinach leaves

1 block

goat cheese


1 tub

traditional pesto (vegetarian)

(ContainsTree Nuts, Milk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition 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
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

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 snow peas and slice in half lengthways. Zest the lemon until you have a pinch, then slice into wedges.

Cook the risoni
Cook the risoni

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 snow peas and cook until just tender. Drain the risoni and snow peas together and rinse under cold water to stop the cooking process.

Toast the almonds
Toast the almonds

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

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

In a large bowl, combine olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) with the lemon zest, a squeeze of lemon juice and a pinch of salt and pepper. Add the risoni, snow peas, baby spinach leaves, charred corn and 1/2 the goat cheese. Toss to coat.

Serve up
Serve up

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.