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Warm artichoke, borlotti bean and risoni salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 200g button mushrooms, ends trimmed
  • 250g punnet grape tomatoes, halved
  • 80ml olive oil
  • 350g risoni pasta
  • 400g can borlotti beans, rinsed, drained
  • 340g jar marinated artichokes, drained and liquid reserved
  • 40.00 ml balsamic vinegar
  • 250.00 ml torn basil
  • 150g feta, crumbled
Instructions:
  • Preheat the oven to 200°C. Arrange the mushrooms and tomatoes on a baking tray, drizzle with half of the oil, and season with salt and pepper. Bake for about 15 minutes until the mushrooms are tender and the tomatoes are soft but still intact.
  • Prepare the risoni in a saucepan of salted boiling water according to the package instructions until it reaches al dente perfection. Drain thoroughly.
  • In a frying pan over medium heat, warm up the remaining oil. Add garlic and cook for 30 seconds until fragrant. Mix in risoni, mushrooms, tomatoes, beans, artichokes, 2 tablespoons of reserved artichoke liquid, and vinegar. Cook for 5 minutes, stirring occasionally, until everything is heated through. Take the pan off the heat, season to taste with salt and pepper. Stir in basil and sprinkle with feta. Spoon into bowls and serve warm or at room temperature.

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