Risoni salad with asparagus, zucchini, lemon and ricotta recipe
Fresh herbs, tasty pine nuts and a zesty dressing – this veggie-filled pasta salad is full of flavour.
Serves: 4-6 as a starter or light meal
200 g asparagus, trimmed and finely sliced on an angle
500 g risoni
4 zucchini cut into matchsticks
250 g fresh or thawed frozen peas
150 g pine nuts, toasted
1 bunch basil, leaves torn
½ bunch mint, leaves torn
½ bunch dill, roughly chopped
100 g semi-dried tomatoes, chopped
100 g fresh ricotta
150 g Greek-style yoghurt
Juice of 3 lemons
Zest of 2 lemons
150 ml extra-virgin olive oil
1. To make the dressing, place all of the ingredients in a bowl and whisk to combine.
2. Prepare an ice bath by filling a large bowl with water and adding ice cubes.
3. Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath. Add the risoni to the same saucepan and cook for 15-20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
4. When the risoni is completely cool, place in a salad bowl and mix in the dressing and remaining ingredients.
Recipe from Alimentari by Linda and Paul Jones, published by Hardie Grant Books RRP $39.99 – available nationally.