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10 minutes
15 minutes
25 minutes
- 400g risoni
- 3 chorizo, sliced diagonally
- 50g dried sun-dried tomatoes, thinly sliced crossways
- 165.00 ml shredded fresh basil
- 1 lemon, juice, rind finely grated
- 80g feta, crumbled
- Small fresh basil leaves, to serve
- Freshly ground pepper
- Boil the risoni in a large saucepan of water as per package directions until it is cooked but still slightly firm. Drain and place it back in the pan.
- Heat a large non-stick frying pan sprayed with olive oil over medium-high heat. Cook the chorizo for about 4 minutes, turning once.
- Combine the chorizo, oil, tomatoes, basil, and lemon juice with the risoni. Gently toss everything together, then divide into serving dishes. Finish by topping with feta, lemon rind, basil leaves, and a sprinkle of pepper.
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