RECIPE: Level 5 Minced and Moist- Pesto Risoni with Roasted Capsicum

Enjoy this moreish plate to warm the heart in winter or as a fresh side salad in the warmer months.

There is an absolute sea of different pastas out there but few of them are small enough to use as a minced option. Luckily, Risoni, even in its many variations, falls within the minced and moist particle size guidelines (!!!). It is no longer than 1.5cm and no larger or wider than 5mm, and it fits between the prongs of a fork.

Capsicum, as lush as it is, can be troublesome because of its skin which can be a choking risk to people with reduced chewing ability or swallow strength SO to take the work out of that, you can use jarred roasted capsicums that have already been skinned. They're already soft and only need to be pulsed or sliced up to the right size before throwing into the pan.

In order to keep as much texture as possible in the dish, be careful not to pulse the pesto too much so that it turns into a puree. Pulse the pine nuts to a gravel texture so that the choking risk is mitigated but the texture remains. I promise, it's all in the detail 🕵️

Pesto Pasta with Roasted Capsicum

Serves 4

INGREDIENTS

400g Risoni pasta

1 cup of pasta water

⅓ cup of olive oil

2 cloves of garlic

2 cups of basil

75g of pine nuts

¼ cup of Romano or Gran Padano cheese

1/4 cup of lemon juice

3 roasted and skinned pickled capsicums from the jar, finely sliced and chopped to guidelines

Salt and pepper to taste

METHOD

1. Place the garlic, basil, olive oil and lemon juice in the blender and pulse 2-3 times.

2. Add the pine nuts and pulse 3-4 times.

3. Check the consistency, and continue pulsing until pine nuts are finely chopped. This way, the pesto will not be smooth but will also not pose a choking risk.

4. Stir or pulse the cheese through the mixture until well combined. If pulsing, only 2-3 times.

5. Bring a pot of salted water to the boil. 6. Add pasta and cook to the instructions on the packet.

7. Once cooked, strain the pasta BUT remember to save a cup of pasta water.

8. Place pasta back in the pot and add the pesto.

9. Mix together in the pot until well combined.

If the consistency is too sticky, add small amounts of pasta water until the pasta is moist enough to pass the spoon test.

10. Add capsicums and stir through.

12. Add salt and pepper to taste.

Serve pasta warm, or let cool and refrigerate to serve as a rich pasta salad ✨