Pea, zucchini and pesto risoni with chicken
2/3 cup risoni
1 cup frozen peas, defrosted
1 tbsp olive oil
2½ tbsp basil pesto
1 small brown onion, diced
1 clove garlic, crushed
3 zucchinis, diced
400g cooked chicken, thinly sliced
25g Parmesan, grated
Bring 8 cups of water to the boil in a large saucepan. Add the risoni and cook for 4 minutes. Add the peas and cook for 1 minute. Reserve ½ a cup of water from the saucepan, then drain the risoni and peas and set aside.
Heat the olive oil in a frypan over medium high heat. Add the garlic and onion and sauté for 1 minute until starting to soften. Add the zucchini and sauté for a further 2-3 minutes until softened and the onion is starting to turn a light golden brown.
Add the pesto, risoni, reserved pasta water and season. Bring to a simmer and stir for 1 minute until the water is absorbed. Toss through the chicken and serve, garnished with freshly grated parmesan. Season with pepper.
Tip: to save time, you can buy store-bought basil pesto instead of making your own.