Warm Pesto & Roast Veggie Risoni Salad

Name: Warm Pesto & Roast Veggie Risoni Salad with Parmesan & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Peeled Pumpkin Pieces; 2 Tomato; 1 packet Basil Pesto; 1 packet Slivered Almonds; 1 packet baby leaves; 1 packet Parsley; 1 Red Onion; 1 packet Grated Parmesan Cheese; 1 White Turnip; 2 packet Risoni

with Parmesan & Toasted Almonds

Get up to $175 off

Tags:

Chef's Choice

Allergens:

Milk

•Tree nuts

•Cashew

•Almond

•Gluten

•Wheat

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Peeled Pumpkin Pieces

Tomato

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

baby leaves

1 packet

Parsley

Red Onion

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

White Turnip

2 packet

Risoni

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

Nutrition Values

Calories947 kcal

Energy (kJ)3960 kJ

Fat23.6 g

of which saturates5.5 g

Carbohydrate142 g

of which sugars25.8 g

Dietary Fibre11.5 g

Protein34.6 g

Sodium674 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.

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Slice red onion and tomato into wedges. Cut white turnip into bite-sized chunks. Place peeled & chopped pumpkin, onion, tomato and turnip on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, roughly chop baby spinach leaves. Finely chop garlic.

In a large saucepan, melt the butter with a dash of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Add the water and risoni (see ingredients), then season with salt. Bring to the boil, then reduce heat to medium and simmer, uncovered, 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!

While the risoni is cooking, heat a medium frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Gently stir roasted veggies, baby spinach, basil pesto, a drizzle of white wine vinegar and 1/2 the grated Parmesan cheese through cooked risoni. Season to taste.

Roughly chop parsley leaves. Divide warm pesto and roast veggie risoni between bowls. Garnish with parsley, toasted almonds and remaining Parmesan to serve. Enjoy!