Summer Pesto Risoni Salad

Name: Summer Pesto Risoni Salad with Charred Corn & Goat Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 unit corn; 1 bag snow peas; 1 unit lemon; 1.5 packet Risoni; 1 packet flaked almonds; 1 bag baby spinach leaves; 1 block goat cheese; 1 tub Traditional Pesto (Vegetarian)

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:

Gluten(Wheat)

•Almond

•Milk

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

corn

(May be present: Milk, Soy, Sesame. )

1 bag

snow peas

1 unit

lemon

1.5 packet

Risoni

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 packet

flaked almonds

(Contains: Almond; )

1 bag

baby spinach leaves

1 block

goat cheese

(Contains: Milk; )

1 tub

Traditional Pesto (Vegetarian)

(Contains: Milk, Tree Nuts; )

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Calories2620 kcal

Fat29.7 g

of which saturates6.6 g

Carbohydrate62.9 g

of which sugars5 g

Protein22.1 g

Sodium260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Chopping board

•Knife

•Medium Pan

•Strainer

•Medium Non-Stick Pan

•Small Bowl

•Large Bowl

Cooking Steps

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.

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.

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 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.

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.