Don't be afraid to get (a lot of) colour on your zucchinis, it contrasts delightfully with the light and bright pea and parmesan dressing ... Add the risoni and cook according to packet instructions.

In a large bowl, whisk olive oil, lemon juice and sea salt. Add risoni, cauliflower, chopped preserved lemon, parmesan and herbs, tossing well. Scatter with sliced preserved lemon and serve.

Drain the risoni and add to the sauce mixture. Mix together, add the parmesan cheese, give it a stir, taste and season with salt and pepper to your taste. Serve with the tomato risoni mix on ...

3. Cook the risoni in boiling salted water for 8 minutes, drain, and transfer it to an ovenproof baking dish. Stir in the pesto, tomatoes, and half of both the parmesan and basil leaves.

(The mushrooms shouldn't stew) 5) Add nutmeg, black and white pepper. 6) Pour in cream and reduce a little for a couple of minutes. 7) Stir in cooked risoni, toss in parmesan cheese and mix well.

Originally from Italy, it is also known as risoni or pastina ... you eliminate to have the use any other fats. Parmesan cheese – I recommend buying a block and shredding it at home as it ...

Cook for 10-12 minutes or until risoni is al dente. Stir in oregano, parmesan, tomatoes and any pan juices. Season with salt and pepper. Divide risoni mixture among serving bowls. Top with shaved ...

Stir regularly as risoni has a tendency to stick ... it should look like a puddle of wet risotto. Sprinkle over the parmesan, drizzle over your robust oil and add some extra black pepper.