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Lemon risoni with lentils & goat's cheese
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up zesty lemon pasta for a taste of summer.
Ingredients:
  • 250g French-style green lentils
  • 4 cloves garlic, whole, peeled
  • 500g risoni (orzo)
  • 80ml (1/3 cup) extra virgin olive oil
  • 62.50 ml roughly chopped flat-leaf parsley
  • 1 lemon, zested, juiced
  • 320g jar Goats Cheese, drained, crumbled
Instructions:
  • In two large saucepans, bring water to a boil. Add lentils and garlic to one pan and cook for 20 minutes or until lentils are tender. Drain the lentils.
  • In a separate pan, combine 1 teaspoon of salt with the orzo. Cook for 4 minutes (the pasta will be slightly undercooked but will reach al dente stage as it rests and absorbs the dressing). Drain the orzo, then rinse it under cold running water until cooled. Transfer the orzo to a bowl and mix in 1 tablespoon of oil.
  • Stir in lentils, parsley, lemon zest and juice, and the rest of the olive oil with orzo. Crush garlic on the side of the bowl. Season with salt and pepper, add half the goat cheese, then mix everything well. Sprinkle the remaining goat cheese on top before serving.

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