Basil pesto with risoni
(at time of publication)
- 2 cloves garlic
- 1 ¼ cups fresh sweet basil leaves, loosely packed
- 3 tablespoons olive oil
- juice and rind of 2 large lemons
- 75g freshly grated parmesan cheese
- 50g grated edam cheese
- salt and freshly ground black pepper
- 300g risoni
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.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6.5g
Dietary fibre 4.2g
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