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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our healthy vegetarian basil pesto with risoni is super simple, tasty, and only takes 15 minutes to make. Great for a light lunch or side dish at a barbecue.
1 Cook the risoni until tender in boiling salted water.
2 While the risoni is cooking, place the garlic, basil, olive oil, lemon juice and three-quarters of the lemon rind in a processor and blend until smooth. Add the parmesan and edam to the mixture. Blend well and season to taste with salt and pepper.
3 Drain the pasta and transfer to a large serving bowl. Spoon over the basil pesto and toss to coat the pasta. Season and serve immediately topped with fresh basil and the remaining lemon zest.
You can vary the pasta you use in this dish, but I like trying some of the more unusual shaped pasta such as risoni or orzo.
Calories 447 cal
Kilojoules 1870 kJ
Total fat 18 g
Saturated fat 6.5 g
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