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Pea, zucchini and pesto risoni with chicken

3 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

  3 serves of vegetables per serve

Diet and Allergies:

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

  3 serves of vegetables per serve

Diet and Allergies:

Ingredients

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  
Pepper  

Method

Step 1

Bring 8 cups of water to the boil in a large saucepan. 

Step 2

Add the risoni and cook for 4 minutes. 

Step 3

Add the peas and cook for 1 minute. 

Step 4

Reserve ½ a cup of water from the saucepan, then drain the risoni and peas and set aside.  

Step 5

Heat the olive oil in a frypan over medium high heat. 

Step 6

Add the garlic and onion and sauté for 1 minute until starting to soften. 

Step 7

Add the zucchini and sauté for a further 2-3 minutes until softened and the onion is starting to turn a light golden brown.  

Step 8

Add the pesto, risoni, reserved pasta water and season.  Bring to a simmer and stir for 1 minute until the water is absorbed. 

Step 9

Toss through the chicken and serve, garnished with freshly grated parmesan.   Season with pepper.


Ingredient swaps:

  • If you don’t have risoni, you can use pasta spirals or macaroni. 
  • To save time, you can buy store-bought basil pesto instead of making your own.

Budget tips:

  • Buy 'Odd Bunch', 'I'm Perfect' or 'Imperfect Picks’ zucchinis to save money. 
  • Jarred garlic can be used to save time and money. 

Reduce waste:

  • This is a good recipe for using up left-over cooked chicken. 

Nutrition tips:

  • To make this vegetarian, leave out the chicken and add some chopped almonds or some ricotta cheese  or a can of cannellini beans. 
  • With plenty of vegetables, this recipe is a good source of fibre.  

 

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