Description
A bright summer pasta bowl made with tender risoni, sweet peas, and fresh basil pesto.
Ingredients
Scale
- 2/3 cup risoni
- 1 tbsp olive oil
- 2 1/2 tbsp basil pesto (preferably homemade)
- 1 small onion (diced)
- 1 garlic clove (crushed)
- 3 cups zucchini (diced)
- 1 cup frozen peas (preferably defrosted)
- 1/4 tsp salt
- Black pepper to taste
- Parmesan cheese (freshly grated)
Instructions
- Place about 8 cups of water in a large saucepan and bring to a boil.
- Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute.
- Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside.
- Heat olive oil in a fry pan over medium-high heat.
- Add garlic and onion and sauté for 1 minute until starting to soften.
- Add zucchini and sauté for a further 2-3 minutes until softened.
- Add pesto, risoni, reserved pasta water, salt, and pepper. Bring to a simmer and stir for 1 minute until the water is absorbed.
- Serve immediately, garnished with freshly grated parmesan.
Notes
For a vegan option, use a nut-based pesto and nutritional yeast instead of parmesan.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg