FAMILY FRIENDLY

Something for everyone at the dinner table

- 

RISONI PRIMAVERA

SERVES 6 PREP 20 MINS COOK 15 MINS

• 2 cups risoni pasta

• 1 bunch asparagus, woody ends snapped off, roughly chopped

• 2 zucchini, cut into short thin batons

• 1 cup trimmed snow peas

• 1 cup frozen green peas, thawed

• 2 cups baby spinach leaves, roughly chopped

• 1 bunch basil, leaves roughly torn

• 1 large handful mint leaves, roughly chopped

• 100g sun-dried tomatoes in oil, drained and chopped

ROASTED PARMESAN PUMPKIN SEEDS

• 1 cup pumpkin seeds

• 1 tbsp extra-virgin olive oil

• 1/3 cup finely grated parmesan

LEMON RICOTTA DRESSING

• 100g full-cream ricotta

• 185g Greek yoghurt

• 1/3 cup extra-virgin olive oil

• 2 large lemons, 1 zested and 2 juiced

• salt flakes and freshly ground black pepper

1 Cook risoni in a large saucepan of boiling salted water until al dente. Drain, rinse under cold water to stop the cooking process, then set aside.