Fresh herbs, tasty pine nuts and a zesty dressing.

risoni-salad

Serves: 6

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Dressing
  • What to do

  • 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](http://www.hardiegrant.com.au/publishing/bookfinder/book/alimentari-by-linda-malcolm/9781743791295), published by Hardie Grant Books RRP $39.99 – available nationally.**

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