Roasted Pumpkin and Asparagus Risoni
- Yields:10 Servings
- PLACE pumpkin on lined baking trays in a single layer, spray with olive oil and bake at 200°C for 15 minutes, add the onion and roast a further 15-20 minutes.
- COOK risoni in boiling water until al dente; drain.
- COMBINE the pumpkin, onion, risoni, capsicum and asparagus in a bowl. Drizzle with the dressing, season to taste and finish with basil leaves.
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