Recipe

Pesto Squash and Ricotta Risoni

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Pesto Squash and Ricotta Risoni

Spending a week without some great Italian eats is hard here at our test kitchen so we have indulged with this roasted butternut and courgette do with lemon pesto risoni, toasted pumpkin seeds and ricotta.




Ingredients to serve 2

  • 300g x Butternut Chunks
  • 100g x Ricotta - gently crumbled
  • 50g x Baby Spinach - long or thick stems removed, shredded
  • 30g x Pumpkin Seeds
  • 2 x Courgettes - chunk, same size as butternut
  • 2 cloves x Garlic - chopped
  • ½ x Lemon - zested then halved for juicing
  • ½ sachet x Vegetable Stock
  • 125g x Rice Pasta
  • 20g x Grated Parmesan
  • 40g x Basil Pesto
  • 5g x Italian Flat Leaf Parsley - chopped
  • 2 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Butternut Chunks
  • 200g x Ricotta - gently crumbled
  • 100g x Baby Spinach - long or thick stems removed, shredded
  • 60g x Pumpkin Seeds
  • 4 x Courgettes - chunk, same size as butternut
  • 4 cloves x Garlic - chopped
  • 1 x Lemon - zested then halved for juicing
  • 1 sachet x Vegetable Stock
  • 250g x Rice Pasta
  • 40g x Grated Parmesan
  • 80g x Basil Pesto
  • 10g x Italian Flat Leaf Parsley - chopped
  • 4 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, courgette and lemon well. Rinse your baby spinach and italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Uniform sized cut vegetables means they will cook evenly and in the same time.

Step 1 - Roasted Butternut and Courgette

Toss your butternut and courgette chunks in a large mixing bowl with salt, pepper and olive oil. Scatter onto an oven tray and pop into the oven for 15-20 minutes until your vegetables are tender - in the last 5 minutes sprinkle over your pumpkin seeds and allow them to roast along with your vegetables. Reserve to serve.

Step 2 - Herby Risoni

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once the pan is warm, fry your garlic for 1-2 minutes then add your chopped parsley and lemon zest, vegetable stock and water and allow to cook for 8-10 minutes until your pasta is "al-dente" - tender with a slight bite. If your pasta is still a bit hard add a bit more water and continue cooking. Once done mix through your grated parmesan.

TO SERVE

Mix your roasted vegetables, shredded spinach and basil pesto through your herby risoni, taste and season if need be with salt and pepper. Divide amongst your servings and top with your ricotta.