Risoni with chicken, pesto and peas

recipe

Risoni with chicken, pesto and peas

This whole salad can be put together hours ahead of time and served cold if its a particularly hot day. Or if you happen to be in the Northern Hemisphere round about now where its much chillier, serving it hot is just as nice. It is simplicity personified and wonderfully healthy to boot.

Risoni with chicken, pesto and peas

Risoni with chicken, pesto and peas

Serves 2

  • 300grams Risoni
  • Chicken breast or tenderloins
  • 100g pesto (I used a basil and cashew pesto dip by Always Fresh)
  • Lemon juice and olive oil
  • 1 cup cooked peas

Step 1 - Cook risoni in water for 10 mins until al dente

Step 2 - While it is cooking, cook chicken pieces under grill or in frypan

Step 3 - When risoni is done, rinse and mix with 2 tablespoons of pesto and peas, 1-2 tablespoons of oil and a squeeze of lemon juice. Season with salt and pepper

Step 4 - Plate risoni and plate grilled chicken on top. Drizzle pesto on top of the chicken.

Risoni with chicken, pesto and peas