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Summer Pesto Risoni Salad

Summer Pesto Risoni Salad

with Charred Corn & Goat Cheese

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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

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

corn

1 bag

snow peas

1 unit

lemon

1.5 packet

risoni

(ContainsGluten)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

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

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

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

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.

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.

5

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.

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.