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Pea, zucchini and pesto risoni with chicken

3 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

  3 serves of vegetables per serve

Diet and Allergies:


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.

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