Pea, zucchini and pesto risoni with chicken

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. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website