100gsun-dried tomatoes in oil, drained and chopped
Roasted Parmesan Pumpkin Seeds:
1cuppumpkin seeds
1tablespoonextra-virgin olive oil
1/3cupparmesanfinely grated
Lemon Ricotta Dressing:
100gfull-cream ricotta
3/4cupGreek yoghurt
1/3cupextra-virgin olive oil
2large lemons1 zested and 2 juiced
salt flakes and freshly ground black pepper
Instructions
Cook the risoni in a large saucepan of boiling salted water until al dente. Drain, rinse under cold water to stop the cooking process, then set aside.
2 cups risoni
Now for the veg. In the same pan, blanch the asparagus, zucchini, snow peas and peas for 1-2 minutes until vibrant and just tender. Drain and rinse under cold water.
1 bunch asparagus, 2 zucchini, 1 cup snow peas, 1 cup green peas
Meanwhile, start on the roasted parmesan pumpkin seeds. Preheat the oven to 180°C (fan-forced). Toss the pumpkin seeds with the olive oil and parmesan, spread on a lined baking tray and roast for 8-10 minutes until golden and crisp.
1 cup pumpkin seeds, 1/3 cup parmesan
On to the lemon ricotta dressing. Whisk together the ricotta, yoghurt, olive oil and lemon zest and juice in a small bowl until smooth and creamy. Season to taste with salt and pepper.
1 tablespoon extra-virgin olive oil, 100 g full-cream ricotta, 3/4 cup Greek yoghurt, 2 large lemons, salt flakes and freshly ground black pepper
Plate up! Combine the spinach, risoni, blanched vegetables, basil, mint and sun-dried tomatoes in a large serving bowl. Toss gently to mix. Drizzle on the dressing and gently toss again to coat evenly. Just before serving, sprinkle with the toasted parmesan pumpkin seeds for added crunch.
2 cups risoni, 1 bunch basil, 1 large handful mint leaves, 100 g sun-dried tomatoes, 2 cups baby spinach leaves
