2/3 cup risoni
1 cup frozen peas, defrosted
1 tbsp olive oil
1 small brown onion, diced
1 clove garlic, crushed
3 zucchinis, diced
2½ tbsp basil pesto*
400g cooked chicken, thinly sliced
25g Parmesan cheese, grated
Pepper
You can swap:
Step 1
Cook risoni according to packet instructions.
Step 2
Add the peas 1 minute before risoni will be cooked.
Step 3
Reserve ½ cup of water from the saucepan, then drain the risoni and peas and set aside.
Step 4
Heat the olive oil in a frypan over medium high heat.
Step 5
Add the onion and garlic and fry for 1 minute until starting to soften.
Step 6
Add the zucchini and fry for a further 2-3 minutes until softened and the onion is starting to turn a light golden brown.
Step 7
Add the pesto, risoni, peas, reserved pasta water and season with salt and pepper.
Step 8
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.
Food safety tip: If you are packing leftovers for lunch, the risoni needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
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