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: olive oil; 1 onion; 2 tomato; 1 white turnip; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 bag baby spinach leaves; 1 bag parsley; 2 clove garlic; 20 g butter; 1.75 cup water; ¾ packet Risoni; 1 packet Slivered Almonds; 1 packet basil pesto; 1 drizzle white wine vinegar; 1 packet Grated Parmesan Cheese

with Parmesan & Toasted Almonds

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Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With baby spinach and pumpkin, this dinner filled with goodness gets the welcome addition of Parmesan and basil pesto to really raise the flavour stakes.

Tags:

Veggie

Allergens:

Milk

•Gluten(Wheat)

•Almond

•Cashew

•Pine Nut

•Walnut

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 Time

DifficultyEasy

Ingredients

Serving amount

onion

tomato

white turnip

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 bag

parsley

2 clove

garlic

¾ packet

Risoni

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

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.75 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3250 kJ

Fat38.4 g

of which saturates8.7 g

Carbohydrate77.8 g

of which sugars18 g

Protein25.9 g

Sodium711 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

•Baking Tray

•Baking Paper

•Large Pan

•Medium Non-Stick Pan

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.