Name: Risoni with ham and capsicum
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 gram risoni pasta; 2 tablespoon extra virgin olive oil; 2 medium (400g) red capsicums, chopped; 2 medium (400g) yellow capsicums, chopped; 1 clove garlic, chopped finely; 200 gram sliced ham off the bone, chopped; 1/2 cup coarsely chopped fresh flat-leaf parsley leaves; 3/4 cup (60g) finely grated parmesan cheese

Ingredients

300 gram risoni pasta

2 tablespoon extra virgin olive oil

2 medium (400g) red capsicums, chopped

2 medium (400g) yellow capsicums, chopped

1 clove garlic, chopped finely

200 gram sliced ham off the bone, chopped

1/2 cup coarsely chopped fresh flat-leaf parsley leaves

3/4 cup (60g) finely grated parmesan cheese

Method

1.Cook risoni in a large saucepan of boiling well-salted water until just tender, drain. Return risoni to the pan.

2.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the capsicum and garlic; cook, stirring, until soft and browned lightly. Add the ham; cook, stirring, until heated through.

3.Add the capsicum mixture to the risoni with the parsley and parmesan; stir until combined. Season to taste with sea salt and freshly ground black pepper.

Not suitable to freeze. Suitable to microwave. Risoni is a small rice-shaped pasta very similar to orzo. If unavailable, use any small soup-style pasta. Alternatively, pearl barley, rice or quinoa can also be used in this salad.
Note

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Ingredients

Method

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