| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 523 |
| Fat | 25.1g |
| Saturates | 3.5g |
| Protein | 15.3g |
| Carbs | 66.1g |
| Sugars | 9.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCook the risoni according to package instructions, set aside. Juice the limes.
To make the green sauce, place the herbs, lime juice, 4 tsp (1 tbsp) of olive oil, chilli, miso, salt and water in a blender. Blitz until smooth and well combined.
Heat 4 tbsp of olive oil in a large non-stick pan over a medium-high heat.
Add the risoni to the pan in one even layer and lower the heat to medium. Cook, without stirring, for approx. 5-10 minutes until the base turns golden and crisp.
Add the frozen peas to the pan and continue to cook over a medium heat, tossing often, until the peas are just about cooked through, approx. 2 minutes.
Toss the risoni and green sauce together and place on a serving dish. 7 Finely slice the courgettes into rounds. 8 Top the risoni with the courgette slices, pistachio slivers, herbs and raisins.
Serve immediately.
