Risoni salad with courgette and pesto
Ingredients
for 4 person
| 200 g | pasta (e.g. risoni) |
| salted water, boiling |
| ½ tbsp | olive oil |
| 250 g | courgettes, cut into slices approx. 2 cm thick |
| ¼ tsp | salt |
| a little | pepper |
| 1 tin | chickpeas (approx. 120 g), rinsed, drained |
| 80 g | pesto |
| 30 g | rocket |
| 1 | organic lemon, use a little grated zest and all of the juice |
| ¼ tsp | salt |
| ½ bunch | basil, leaves torn off |
How it's done
Pasta
Cook the pasta in boiling salted water for approx. 5 mins. until al dente, rinse in cold water, drain, transfer to a bowl.
Courgettes
Heat the oil in a non-stick frying pan. Add the courgettes, stir fry for approx. 5 mins. Remove, season, add to the pasta.
Salad
Add the chickpeas to the pasta along with all the other ingredients up to and including the salt, mix well, serve on a platter. Garnish with basil.
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